Beef / Pork

Mustard-Maple Pork Tenderloin is for Dinner.

Mustard-Maple Pork Tenderloin takes several minutes to prepare.

Mustard-Maple Pork Tenderloin takes several minutes to cook.

Mustard-Maple Pork Tenderloin makes 4 servings.

The ingredients for Mustard-Maple Pork Tenderloin are:

Mustard-Maple Pork Tenderloin
3 tbs. dijon mustard (I used regular because it's what I have)
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 lb. pork tenderloin, trimmed of fat
2 tsp. canola oil
1/4 cup cider vinegar
2 tbs. maple syrup (can substitute for SF version) (sugar free is what is used in the nutritional calculations)
1.5 tsp. chopped fresh sage (I forgot it when I made this, it was still yummy!)

Here is how you make Mustard-Maple Pork Tenderloin:

Preheat oven to 425 degrees. 2. Combine one tablespoon of the 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 registes 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. 3.While the pork rests, place the skillet over medium-high heat (take care, the handle will 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 tbs. mustard; bring to a boil, reduce heat to a simmer, and cook until the sauce is thickened, about 5 minutes. 4. Slice the pork. Add any accumulated juices to the sauce, along with the sage. Serve the pork topped with the sauce. Per Serving: 227 calories; 8 g fat (2g sat, 4 g mono); 78 mg cholesterol; 9 g carbohydrate; 29 g protein; 0 g fiber; 576 mg sodium. Nutrition Bonus: Selenium (68% daily value), Zinc (21% DV).** (if you don’t have cider vinegar)--i might try a little red wine vinegar [for tang], a little balsamic vinegar [for richness], a little apple juice [for sweetness], and a little chicken stock to round it all out. i'd also use a little thyme or rosemary in the sauce. that's the thing i love about sauces - they're so fun to experiment with. i've made all kinds of concoctions that come out wonderfully rich with a great depth of flavor after i keep experimenting and tasting and adjusting.Number of Servings: 4Recipe submitted by SparkPeople user RHALES199.

The nutritional information for Mustard-Maple Pork Tenderloin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.4

• Total Fat: 7.8 g
• Cholesterol: 89.5 mg
• Sodium: 640.1 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.4 g
• Protein: 32.0 g

The dietary needs meet for Mustard-Maple Pork Tenderloin is Gluten Free