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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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: Per serving: 225 calories; 7 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 9 g carbohydrate; 28 g protein; 0 g fiber; 479 mg sodium; 489 mg potassium.
Nutrition bonus: Selenium (68% daily value), Zinc (21% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 4 lean meat

Delicious! Simple to make and tasty enough for any company meal. I placed several slices of the tenderloin over a mound of barley and drizzled it with the sauce. Made roasted red pepper quarters in the same oven. Enjoyed my cup of tea and a book while dinner cooked. Made it twice last month.

Anonymous

The whole family loved this. The sauce had sort of a sweet 'n sour quality. Very quick and easy to make.

leora, Edwardsville, IL

This was delicious and pretty easy. I added the sliced pork back into the sauce after stirring in the sage. Make extra - it's especially good the next day!

Anonymous, Denver, CO

Great pork recipe! Company worthy, I've shared this with many friends, always a hit. Very easy to make but tastes gourmet.

Anonymous, Tampa, Fl

Great receipe, easy to make, everyone loves it.

Anonymous, Sussex, WI

This was very easy to make and had lots of great flavor. I didn't have any dijon mustard, so I used Creole Mustard instead, which gave it a spicy kick. Excellent!

Valerie, Sugar Land, TX

WOW! Very good and oh-so easy - even on a work night after hitting the grocery (for the few ingredients that I was missing) on the way home from work, this was easy to put together and we were finished eating and had the kitchen cleaned up by 7 pm! Will definately be a permanent addition to my recipe box.

Anonymous, Middletown, OH

This dish was incredible! Everyone in our family loved it. I can't wait to make it again. I would highly recommend it. The sauce adds the most wonderful flavor, so you wouldn't want to skip that step.

Linda, Richmond, VA

Yummy sauce. Would consider this sauce maybe for chicken, too. Could be time consuming depending on the cut of pork used, but a great recipe.

Christie, Reston, VA

Served to some of my "great cook" friends - they loved it.

Linda Lee, Cleveland, OH

This was terrific. I will make again!!! Not a scrap of meat left on adult or childrens plates.

Kathy, Odessa, DE

Everyone in the family loved this, including kids. And fast! I couldn't believe something this fast would be so good. I added a bit more maple syrup and about 1/4 cup apple juice. Next time I might double up on those liquid ingredients because everyone wanted more sauce!

Penny, Dorset, ON

Every time i make this for company i am considered a rock star. They always are amazed at my culinary ability. (Though it's not like this recipe is difficult or anything.)

Lauren, Charlottesville, VA

This was a huge hit with my family, my kids included! The sauce was perfectly sweet and savory. I used Aunt Jemima pancake syrup instead of pure maple b/c I didn't have any and it came out fantastic. My husband was thrilled. I will be making this again soon.

Gillian Lopez, Bronx, NY

This is absolutely THE best pork recipe I have ever had! I am not a big fan of pork, but I can't get enough of this! The sauce is *amazing* and this recipe is very fast and easy. One of my all-time faves!!

Heather, Durham, NC