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.
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.
31 Reviews for Mustard-Maple Pork Tenderloin
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.
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.
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!