The relatively warm days and cold nights leading up to spring that we have been experiencing lately are the exact requirements needed for the sap to flow in maple trees. Collection tubing, bins and bags can be seen on the maple trees all around our area. It is a welcome sight. It’s an indicator of Spring’s imminent arrival, even if there is some lingering white stuff around from the last winter storm. To highlight the versatility of this sweet New England commodity, maple syrup is going on some pork tenderloin!
It’s not unheard of to use something very sweet in a savory dish. In this instance, the very sweet item is maple syrup. In the past, I’ve posted Mustard-Glazed Chicken Breasts and Maple Ginger Roast Vegetables, recipes that both use maple syrup as an ingredient. Just a bit of maple syrup (2 tablespoons in each case) adds a touch of sweetness to the dishes. That small amount is enough to enhance the other flavors in the dishes and add depth to the protein or vegetables. That works for this pork tenderloin dish, too.
Mustard-Maple Pork Tenderloin
Mustard-Maple Pork Tenderloin (adapted from eatingwell.com)
Serves 4, Prep time: 30 minutes, Total time: 45 minutes
Ingredients:
3 tablespoons Dijon mustard, divided- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons olive oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
Directions:
Preheat the oven to 425º F. Combine 1 tablespoon of the mustard with the salt and pepper in a small bowl. Rub the mixture all over the pork.
Spread the mustard mixture over the pork.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork and brown it on all sides, about 3 to 5 minutes on each side.
Brown the pork on all sides.
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the center registers 145º F, about 15 minutes. Transfer the pork to a cutting board and let it rest for 5 minutes.
Place the skillet on the stove over medium-high heat, taking care with the handle which will still be hot. Add the vinegar and bring it to a boil, scraping up the browned bits, for about 30 seconds. Whisk in the maple syrup and the remaining 2 tablespoons of mustard. Return the mixture to a boil, the reduce the heat and simmer the sauce for about 5 minutes, until it is thickened.
Make the sauce while the pork rests.
Slice the pork, adding any accumulated juices to the sauce along with sage.
Transfer the pork to a serving platter.
Pour the sauce over the pork.
Serve the pork topped with the sauce and garnish with additional whole sage leaves.
Garnish the pork with while sage leaves and serve.
Maple syrup is spectacular in savory dishes! ~Linda
Mustard-Maple Pork Tenderloin (adapted from eatingwell.com)
Serves 4, Prep time: 30 minutes, Total time: 45 minutes
Ingredients:
- 3 tablespoons Dijon mustard, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons olive oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
Directions:
Preheat the oven to 425º F. Combine 1 tablespoon of the mustard with the salt and pepper in a small bowl. Rub the mixture all over the pork. Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork and brown it on all sides, about 3 to 5 minutes on each side. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the center registers 145º F, about 15 minutes. Transfer the pork to a cutting board and let it rest for 5 minutes.
Place the skillet on the stove over medium-high heat, taking care with the handle which will still be hot. Add the vinegar and bring it to a boil, scraping up the browned bits, for about 30 seconds. Whisk in the maple syrup and the remaining 2 tablespoons of mustard. Return the mixture to a boil, the reduce the heat and simmer the sauce for about 5 minutes, until it is thickened.
Slice the pork, adding any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce and garnish with additional whole sage leaves.