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!
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.
33 Reviews for Mustard-Maple Pork Tenderloin
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.
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.
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!
This is one of those delicious recipes that you can prepare when you come home from work and still eat a reasonable time.