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!
Mustard-Maple Pork Tenderloin
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.
31 Reviews for Mustard-Maple Pork Tenderloin
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.
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.
I had my oven on time bake with sweet potatoes in when I got home from work. I had the pork in the oven within 10 minutes. My pan was smoking in the oven so I poured the vinegar in early.. Just added a little water later. Used dried sage instead of fresh which worked out fine. I thought the sauce would be strong, but, it was actually very subtle and elegant. A meat thermometer will make it come out perfect!
I followed this recipe exactly as it said. And then I had to tweak it. After browning the meat on the outside, I stuck it in the oven at 425 to bake. When I brought it back out, it was still completely bloody in the middle. It took over double the amount of time specified in the recipe to get it done to completion. And of course, by then, it was dried out. The sauce was a bit too strong for my taste - VERY sharp, and I generally like sharp stuff. Wasn't too impressed with this recipe. I won't be making it again.