blisteringlydrunk

food amongst family and friends

Mustard & Maple Pork Tenderloin March 10, 2011

Filed under: Mains,Quick and easy — blisteringlydrunk @ 9:40 am
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Pork tenderloinHum, well the picture doesn’t really do it justice, but trust me when I say this is so yummy and easy, you’ll wonder why it didn’t come into your life sooner.  I snagged it from Everybody Likes Sandwiches…  Ren

2 T Dijon mustard, divided
1/2 t freshly ground pepper
16 ounces trimmed pork tenderloin
1 t canola oil
2 T cider vinegar
2 T pure maple syrup

1. Preheat oven to 425

2. Take 1 T of dijon and spread it over the tenderloin, making sure it’s all covered with the mustard. In a large cast iron skillet (or any oven-proof skillet), heat oil over medium-high heat. Add pork and brown all sides evenly. When evenly browned, move pan into the oven and cook for about 20 (for smaller tenderloins) or 30 minutes. Remove tenderloin from the oven, transfer to a plate, and let it rest before slicing.

3. While pork is resting, add the vinegar, maple syrup and remaining mustard to the skillet. Cook over medium heat while scraping all the brown bits from the bottom into the sauce. Add any juice from the pork into the sauce. Bring to a boil and reduce until thickened.

4. Slice tenderloin and pour over sauce.

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