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.
- Rinse the pork tenderloin, trim excess fat and silver skin, 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° on an instant-read thermometer in the thickest part of a tenderloin. Meanwhile, 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.