Maple-Mustard Pork Tenderloin

This is a standby recipe in my kitchen and is great whether you’re cooking for one, two, or ten. Pork tenderloin is about the leanest meat you can find, making it a great healthy option for meat lovers. Don’t worry, healthy is not bland; this dish is bursting with flavor and, not to mention, easy to craft! Tender pork is coated with spicy Dijon mustard then baked to perfection before being topped with a molasses-like sauce of tart apple cider vinegar, sweet maple syrup, and a touch of herbal sage. Be sure not to overcook, as pork can quickly dry out and become tough to chew.

Servings: 4
Active Time: 30 minutes
Total Time: 45 minutes
Adapted from Eating Well Magazine February/March 2006 issue.

INGREDIENTS

3 to 4 Tbsp Dijon mustard
1/2 tsp fresh ground pepper
1 pound pork tenderloin, trimmed of fat
2 tsp canola oil
1/4 cup apple cider vinegar
1/3 cup 100% pure maple syrup
1 tsp chopped fresh sage

PREPARATION

1. Preheat oven to 425°F.
2. Combine 1 Tbsp mustard and pepper in a small bowl; using a cooking brush (looks like a small paint brush), spread all over pork.
3. Heat oil in a large, non-stick skillet over medium-high heat. Add pork and brown an all sides, about 3 to 5 minutes. Set aside skillet and transfer pork to a baking sheet lined with tin foil and coated with cooking spray. Roast 15 to 20 minutes (check at 15) until center is slightly pink (will continue to cook out of the oven). Transfer to a cutting board and let cool for 5 minutes.

4. Place the non-stick skillet over medium-high heat; add vinegar and boil, stirring and scraping up any browned bits with a wooden spoon. Whisk in maple syrup and 2 tablespoons mustard; bring to a controlled boil, reduce heat to a simmer and cook until sauce is thick like a molasses.

5. Using a sharp knife, cut the pork into 1 1/2 inch slices.
6. Add any accumulated juices from the pork and fresh sage to the sauce; stir until well combined.
7. Serve the pork topped with sauce.