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Mustard-Maple Pork Tenderloin

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

Your rating: None Average: 4.2 (305 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

04/01/2010
Anonymous

I love this recipe!! The pork always comes out so juicy, and the mustard and maple flavors are great complements.

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03/28/2010
Anonymous

Delicious!

Comments
03/11/2010
Anonymous

Good flavor and easy. Can't ask for much more than that. I will make this again.

Comments
03/02/2010

My husband took his first bite and said "WOW".

Comments
01/05/2010
Anonymous

I enjoyed making this dish and my husband enjoyed eating it. It was simple, quick and tasty!

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