Mustard-Maple Pork Tenderloin

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

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. "

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23 Reviews for Mustard-Maple Pork Tenderloin

04/21/2011

mmmjs5

Recommends this recipe

Delish

I was skeptical at first with using cider vinegar for the sauce but it absolutely delicious! The only thing I did differently, was to use rosemary instead of sage. A new favorite in my house!

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01/29/2011

angela_regnier

A new favorite

This was wonderful! The pork came out as tender as a beef tenderloin. And it was super easy. Served with some leftover mashed potatoes and steamed green beans and dinner was done.

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08/23/2010

linsay.barraclough

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.

Comments

07/06/2010

Anonymous

This is so good I have to make sure my husband knows if I want the leftovers, because if I don't stake my claim early on he'll eat the entire thing for lunch the next day -- it is truly awesome.

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