Maple Mustard Pork Tenderloin
Pork Tenderloin is one of my favorite cuts of meat. It is both tender and flavorful. Maple Mustard Pork Tenderloin is marinated with maple syrup and stone ground mustard and is a dish worthy of dinner guests, but quick enough to have on a weeknight. That is the type of recipe that I want in my repertoire!
Ingredients
- 2 pork tenderloins about 2 pounds
- ¼ cup maple syrup
- 2 Tablespoons olive oil
- 2 Tablespoons stone-ground mustard
- 1 clove garlic chopped
- 2 teaspoons fresh rosemary needles chopped
- Sea salt and freshly ground pepper to season
- ¼ cup apple cider or apple brandy
- 2 Tablespoons butter
Instructions
- Mix all of the marinade ingredients together and coat the pork tenderloins. Let it sit for at least an hour. (SEE NOTES)
- Heat oven to 400°F. Heat an oven-proof skillet over medium-high heat. When it is hot, add a little oil, then lift the tenderloin from the marinade and carefully place it in the pan. Sear on all sides, then place in the oven. Bake for about 20 minutes, until the internal temperature reaches 145°F. The timing will be determined by how large the tenderloins are.
- Take the meat out immediately at 145°F. Let it rest for about 10 minutes on a warmed platter.
- Reheat the pan on the stove, add the apple cider or apple brandy and deglaze the pan to get up all the browned bits. Reduce to where the cider or brandy is syrupy. Add the butter, turn the heat off, and swirl the butter to melt into the juice.
- Slice the meat into ½-inch slices, layer on the platter, and spoon the sauce over.
- Serve with potatoes or rice and a green vegetable.
Notes
If you are prepping the tenderloins for the freezer, freeze them with the marinade. As it thaws, the marinade flavors the meat wonderfully!
Tried this recipe?Let us know how it was!