Pork Tenderloin with Maple-Mustard Glaze
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Jackie Torren
This dish is extremely easy to make and surprisingly elegant. If you don't have an ovenproof frying pan, transfer the pork to a roasting pan after browning and then place the roasting pan directly on the stove to finish the sauce.
- Preheat the oven to 425°F.
- In a small saucepan, combine the maple syrup and grainy mustard. Bring to a boil and reduce until a thick glaze, about 5 minutes. Remove from the heat and stir in the Dijon mustard, mayonnaise and lemon juice.
- Cut the tenderloin if half, if necessary, so that it will fit into a large oven-proof frying pan. Season the meat with salt and pepper. Heat the oil in the pan until hot but not smoking and brown on all sides, about 5 minutes. Coat the pork with 4 tablespoons of the mustard mixture and roast until an instant-read thermometer registers 150°F, about 15 minutes. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, transfer the frying pan to the stove and add the remaining glaze and the chicken broth. Cook over moderate heat until thickened, about 1 minute.
- Cut the pork into thin slices and serve with the sauce.