Rating: 4.78 stars
34 Ratings
  • 5 star values: 30
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

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Read the full recipe after the video.

Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

  • Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

  • Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Nutrition Facts

186 calories; protein 23.8g; carbohydrates 9.3g; dietary fiber 0.1g; sugars 6.1g; fat 4.8g; saturated fat 1g; cholesterol 73.7mg; vitamin a iu 6.9IU; folate 0.1mcg; calcium 19.7mg; iron 1.2mg; magnesium 34.3mg; potassium 511.8mg; sodium 472.1mg; thiamin 1.1mg; added sugar 6g.
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