Description
Tender pork tenderloin marinated in a sweet and savory maple mustard sauce, seared to perfection, and roasted for a juicy and flavorful meal.
Ingredients
Scale
- 2 pork tenderloins (about 1 pound each), silver skin removed
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and olive oil. Add minced garlic, dried thyme, smoked paprika, salt, and pepper. Whisk until well combined. Taste and adjust seasonings as needed.
- Marinate the Pork: Pat pork tenderloins dry and place in a resealable bag or shallow dish. Pour marinade over pork, ensuring all sides are coated. Refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight for best flavor).
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sear the Pork: Heat remaining 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Remove pork from marinade (discard marinade). Sear pork for 2-3 minutes per side, until browned.
- Roast the Pork: Transfer skillet to the preheated oven. Roast for 15-20 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Rest the Pork: Remove skillet from oven and transfer pork to a cutting board. Tent loosely with foil and let rest for at least 10 minutes.
- Slice and Serve: Slice pork thinly against the grain. Garnish with chopped fresh parsley (optional). Serve immediately with your favorite sides.
Notes
- Don’t overcook the pork; aim for medium-rare to medium (145°F/63°C).
- Marinating longer enhances the flavor.
- Resting the pork is crucial for tenderness.
- Use a hot skillet for searing to develop a good crust.
- For a spicy kick, add a pinch of red pepper flakes to the marinade.
- Experiment with different herbs like rosemary or sage.
- Brush with balsamic glaze during the last few minutes of cooking for a richer flavor.
- Serving Suggestions: Roasted Brussels sprouts with bacon, garlic mashed potatoes, quinoa salad with cranberries and pecans, green beans almondine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes