Ingredients
½ tsp kosher salt
½ tsp freshly ground pepper
1 lb pork tenderloin, trimmed of fat
2 tsp canola oil
¼ cup cider vinegar
2 Tbsp maple syrup
1 ½ tsp chopped fresh sage
Directions
1. Preheat oven to 425°F.
2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 227
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 4gm
- Sodium 636mg 27%
- Total Carbohydrates 8gm 3%
- Fiber 0gm
- Protein 29gm
- Cholesterol 78mg 26%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
