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Mustard-Maple Pork Tenderloin Recipe

   
 

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     Mustard-Maple Pork Tenderloin

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20

Ingredients
3 T Dijon mustard, divided
1/2 t kosher salt
1/2 t freshly ground pepper
1 pound pork tenderloin, trimmed of fat
2 t canola oil
1/4 C cider vinegar
2 T maple syrup
1 1/2 t chopped fresh sage
 

Instructions
1. Preheat over to 425 degrees F.
2. Combine 1 T 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, 3-5 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.
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 T 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.


Originally Submitted
6/26/2013





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