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.
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
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!
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.
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.
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!