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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

  • 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.

  • Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Nutrition Facts

186 calories; protein 23.8g 48% DV; carbohydrates 9.3g 3% DV; dietary fiber 0.1g; sugars 6.1g; fat 4.8g 7% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 6.9IU; vitamin c 0mg; folate 0.1mcg; calcium 19.7mg 2% DV; iron 1.2mg 7% DV; magnesium 34.3mg 12% DV; potassium 511.8mg 14% DV; sodium 472.1mg 19% DV; thiamin 1.1mg 114% DV; added sugar 6g.

Reviews (46)

Read More Reviews
46 Ratings
  • 5 star values: 40
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Fantastic recipe - it was good enough without the maple glaze! Pork came out perfectly tender in a cast iron skillet. Will make this frequently! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
This is a fabulous tasty and easy recipe. I made it this year Easter and we are in love with it. I served it with the Orzo grape salad.. wow! Fantastic Read More
Rating: 5 stars
This is so good I have to make sure my husband knows if I want the leftovers because if I don't stake my claim early on he'll eat the entire thing for lunch the next day -- it is truly awesome. Read More
Rating: 5 stars
Delicious! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Excellent and easy. Would be great for company. Read More