Advertisement

Mustard-Maple Pork Tenderloin

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

Your rating: None Average: 4.4 (215 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 Recipe

29 Reviews for Mustard-Maple Pork Tenderloin

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.
Comments
01/13/2013
Simple and delicious

I brined the pork before and it was incredibly tender. Sauce was super delicious and easy, but a bit salty. I rinsed the pork after the brine, so shouldn't have been any leftover salt on it. I would definitely make this again, will just be more spcareful with salt.

Simple and super tasty
Comments
11/08/2012
Anonymous
Delish & Super Easy!

This is a great main dish and very easy to make. I don't care for strong mustard flavors but the maple syrup in this really sweetened up the mustard. Will definitely make again!

quick and easy, great for fall/winter, good for company
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner