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Mustard-Maple Pork Tenderloin

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

Your rating: None Average: 4.3 (265 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

31 Reviews for Mustard-Maple Pork Tenderloin

08/23/2010

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.

Comments
06/20/2010
Anonymous

OUT OF THIS WORLD!!!! Great Father's Day treat this year. It went over ten star!!
Ann

Comments
06/16/2010

Fantastic recipe - it was good enough without the maple glaze! Pork came out perfectly tender in a cast iron skillet. Will make this frequently!

Comments
04/29/2010

This dish was excellent...and so easy.

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