Mustard-Maple Pork Tenderloin

Tried a new recipe today! If you are a person that does not like mustard, then it may be a little different when you try this. Mine certainly did not turn out the same as the picture shows it to be; the sauce for mine turned into a paste, where in the picture it looks like a liquid.

I used venison backstrap and pork tenderloin (had some tid bits of different kinds of meats in my freezer). I used a lite maple syrup. I served it with black-eyed peas with red potatoes. Was still a good dish, it was just a different taste for me since I’m not a big mustard fan.

This recipe makes 4 servings and was 203 calories for a 4oz serving of meat.  

Ingredients

• 3 tablespoons Dijon mustard, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound pork tenderloin, trimmed
• 2 teaspoons canola oil
• 1/4 cup cider vinegar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons chopped fresh sage

Preparation

1. Preheat oven to 425°F.
2. 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°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. 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.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Recipe found on www.eatingwell.com