Maple Mustard Pork Tenderloin


Maple Mustard Pork Tenderloin

By Lesley Porcelli

Serves 4 to 6

2 pork tenderloins, weighing about 1 to 1 1⁄2 pounds each

Salt and ground pepper

1 to 2 tablespoons olive oil

1/2 cup pure maple syrup

1⁄4 cup dry white wine

3 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves

1 garlic clove, chopped

Heat oven to 300°.

Wash pork, trim excess fat and any silver skin and pat dry with a cloth. Sprinkle the salt and pepper over the pork and rub in well with your hands. Lay the tenderloins flat in a 13×9 glass baking dish.

Mix the remaining ingredients together in a bowl. Spoon the mixture over the pork, making sure to coat the entire surface of the meat. Allow to sit at room temperature for thirty minutes or leave in the fridge for up to an hour.

Roast the pork in the oven for 15 to 20 minutes, basting the sauce often. Remove the dish when the pork registers 155° on an instant read thermometer in the thickest part of a tenderloin.

Remove the pork to a cutting board and let rest for 5 minutes. Pour any sauce from the baking pan into a small pot and bring to a simmer. Slice the meat, place on a serving platter and drizzle the warm sauce over the pork.

This recipe originally appeared in our Spring 2012 issue. 

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