Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy--ideal for a casual get-together. Adapted from eatingwell.com. Dijon mustard, kosher salt, freshly ground pepper, pork tenderloin, canola oil, cider vinegar, maple syrup, fresh sage cvt
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Ingredients
| 45 |
g (3 tablespoons) Dijon mustard, divided (75534) |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon freshly ground pepper |
| 14 |
oz (roasted) pork tenderloin, net from 1 pound fresh, trimmed of fat |
| 2 |
teaspoons canola oil |
| 1/4 |
cup cider vinegar |
| 2 |
tablespoons maple syrup |
| 1/2 |
teaspoon dried sage or 1 1/2 teaspoons chopped fresh sage 11297 |
Directions
- Preheat oven to 425°F.
- 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.
- 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.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Categories
Pork, Main Dish, American, Christmas, Roast, Saute, Sear, Simmer, Gluten-Free, Sugar-Free
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