Mustard-Maple Pork Tenderloin

32 Reviews
From: EatingWell Magazine February/March 2006

Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Ingredients 4 servings

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  • 3 tablespoons Dijon mustard, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons canola oil
  • 1/4 cup cider vinegar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425 °F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 °F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Nutrition information

  • Serving size: 3 oz. pork tenderloin & about 2 Tbsp. sauce
  • Per serving: 186 calories; 5 g fat(1 g sat); 0 g fiber; 9 g carbohydrates; 24 g protein; 0 mcg folate; 74 mg cholesterol; 6 g sugars; 6 g added sugars; 7 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 472 mg sodium; 512 mg potassium
  • Nutrition Bonus: Zinc (21% daily value).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 4 lean meat

Reviews 32

August 05, 2015
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By: EatingWell User
New go-to recipe! My family loves this recipe, the sauce is amazing. I sometimes double it depending on what I'm serving this with. It's quick, healthy and elegant enough for company. Pros: Quick & Healthy
June 08, 2015
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By: EatingWell User
Amazing! This recipe was so easy and turned out so good... there weren't any leftovers and it was just the two of us, I am not ashamed! Simply amazing, I served with steamed fresh green beans... will be making again many, many times! Pros: Super moist and delicious! Tangy bite to the sauce!
November 04, 2014
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By: jo.list
Easy & Delicious This dish was amazing, and so easy to prepare. I doubled the recipe, because I could't find a 1 lb. pork loin. But my husband and I were happy to have leftovers. I did cut the vinegar in half with water, felt like it might be too tangy, and it still had that sweet and sour taste. We will definitely make this again. Pros: Fast Prep
September 22, 2014
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By: EatingWell User
Best ever Pork Tenderloin Can't wait to make this again! It was the most tender, moist and flavorful pork tenderloin I have ever had. Pros: Perfect in every way! Tender, flavorful! Cons: Someone rang the doorbell while I was making the sauce so I think it evaporated a bit. Still delici
July 06, 2014
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By: Blancacita
Loved it ! Followed the recipe without changing/adding anything. Everyone really enjoyed the tender pork and the sauce. Pros: simple recipe, healthy, tastes great Cons: none
February 01, 2014
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By: EatingWell User
BEST thing I've eaten all week The flavor of this was amazing. I browned the pork about 6 minutes in total and cooked in oven about 12. PERFECTION. I had to use brown sugar instead of maple syrup but otherwise followed recipe exactly. Absolutely delicious. Pros: Delicious, quick, simple, no special ingredients Cons: ....
January 29, 2014
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By: EatingWell User
Fast, delicious, tender and lean pork dish Made this exactly as shown. I browned for a wee bit longer under a lid because the oil was splashing and then cooked in the oven for just ten minutes. Make sure you can collect the juice from the loin and add it to your sauce. served over mashed red garnet yams and it was sooooo good. Would add a green vege next time--nothing fancy maybe green beans. Will make this over, and over, and again and again! Pros: Perfect combo of sweet and tart, tender yummy pork dish, Cons: A tiny bit too much mustard overall, may cut back next time
November 06, 2013
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By: EatingWell User
Super Yummy! This is so yummy. My 6 year old daughter loves the sauce. This is such an easy recipe, and has been added to my list of recipes I use often. Pros: Easy Cons: None
October 16, 2013
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By: EatingWell User
Quick and delicious This is one of my standard recipes. I probably make this a couple of times a month. I usually stick to the recipe quite closely but find that it takes a little longer to brown the tenderloin before putting it in the oven. Delicious combination of tangy and sweet. Always a hit.