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Mustard-Maple Pork Tenderloin

February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.4 (240 votes)

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.



READER'S COMMENT:
"what a fantastic recipe!! I live in Scotland so had to replace the canola oil with sunflower and kosher salt with sea salt (less required) but the end result was excellent and so easy to make - would recommend - very satisfying dish. "
Mustard-Maple Pork Tenderloin

31 Reviews for Mustard-Maple Pork Tenderloin

01/29/2014
Anonymous
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!

Perfect combo of sweet and tart, tender yummy pork dish,
Comments
11/06/2013
Anonymous
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.

Easy
Comments
10/16/2013
Anonymous
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.

Comments
03/21/2013
Anonymous
I so wanted to lick my plate!

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!

So easy to put together and nothing odd to go out and buy.
Comments
01/14/2013
Anonymous
Somewhat tasty, hard to make.

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.

Lean meat, good protein.
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