|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this recipe, Creole mustard and maple syrup make a quick glaze and sauce for this lean and delicious pork tenderloin. This dish a great meal for any night of the week, and it's special enough for a weekend dinner.
If you don't have Creole mustard, use a whole grain mustard or spicy brown mustard.
- 1 to 1 1/2 pounds pork tenderloins
- salt and pepper or a grill seasoning blend for chicken or pork (I used Kickin' Chicken)
- 1 to 2 tablespoons olive oil, or enough to coat the pan
- 1/2 cup pure maple syrup
- 3 tablespoons Dijon mustard
Line a baking dish with nonstick foil. Heat oven to 350 F.
Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.
Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 155 F on an instant-read thermometer in the thickest part of a tenderloin.
Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.