Advertisement

Mustard-Maple Pork Tenderloin

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

Your rating: None Average: 4.5 (201 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

28 Reviews for Mustard-Maple Pork Tenderloin

05/27/2012

On vacation so my options were limited. I used raspberry mustard and raspberry vinegar and the flavor was awesome.No maple syrup but the sweetness of the raspberry offset the vinegar. Makes a great sandwich the next day-sliced thinly with arugula on good bread.

Comments
02/19/2012
Absolutely Delicious

This dish was absolutely bursting with flavor! It is definitely one of my favorite pork recipes. I cooked the pork chops in 5 min on the Foreman grill and they came out perfect and juicy. I also substituted in Coconut Oil. When I posted pics of my finished product on Facebook, everyone said their mouths were watering, as is mine just thinking about it. Can't wait to make it again!

Flavorful, Healthy, Easy to Prepare
Comments
02/15/2012
Anonymous

Overall the recipe was delicious. I thought the vinegar overpowered the mustard and maple though. I'll definitely make this again but I'll cut the amount of vinegar. The pork was very juicy and done to perfection.

Pork with Mustard, Maple sauce
Comments
11/08/2011
Fantastic, even with substitution

This recipe was one of the best I have tried! I used honey instead of maple syrup and dried sage instead of fresh and the results were still tasty. I plan to make this recipe often, especially since it's so quick and easy.

Comments
05/20/2011
Very good!

I made this recipe last night. I thought it was very good but not sure if the sauce was right for my taste. I think the vinegar and mustard just give it too strong of a bite. Although I loved how the tenderloin came out, it was perfect! Will make again but with some differences. Thanks for a good recipe!

Tenderloin was juicy
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?

Connect With Us

Advertisement

EatingWell Magazine

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