Maple Mustard Pork Tenderloin Recipe

Ingredients

• 1 pound pork tenderloin
• 0.25 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 0.5 tsp dried rosemary
• 1 tsp fresh thyme, chopped
• 0.5 tsp dried thyme
• 1 Prise salt to taste
• 1 Prise black pepper to taste
• 2 tablespoons olive oil
• 1 Prise fresh rosemary sprigs for garnish (optional)

Instructions

1. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
2. Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to overnight for more flavor.
3. When ready to cook, preheat the oven to 400°F (200°C).
4. In a large oven-safe skillet, heat the olive oil over medium-high heat. Remove the pork from the marinade (reserve the marinade), and sear the pork tenderloin in the hot skillet for about 2-3 minutes on each side until browned.
5. Pour the reserved marinade over the seared pork in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Once done, remove the pork from the oven and allow it to rest for about 5-10 minutes. This helps the juices redistribute. Slice the pork into medallions.
7. Drizzle any remaining sauce from the skillet over the sliced pork, and garnish with fresh rosemary sprigs if desired. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.