Pork Tenderloin with Maple-Mustard Glaze

Pork Tenderloin with Maple-Mustard Glaze

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Jackie Torren

35 mins total 15 mins prep Full Screen

Servings

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.

Ingredients

• 1/4 cup pure maple syrup
• 3 tablespoons grainy mustard
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 1/2 pounds pork tenderloin
• 1 tablespoon vegetable oil
• 1/4 cup chicken broth

Directions

• 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.

• Filed under:
• Pork,
• Meat,
• Quick,
• Main Dish,
• Dinner

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