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.
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 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!
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!