This Maple Mustard Pork Tenderloin is a quick yet elegant weeknight dinner that balances sweet maple syrup with tangy Dijon mustard and earthy fresh sage. The pork is sliced thin for rapid cooking, ensuring it stays tender and juicy while developing a lovely golden sear. The pan sauce comes together in minutes, reducing into a glossy, flavorful coating that clings beautifully to the meat. It&# 226;ÂÂs perfect for busy evenings when you want something that feels special without demanding hours in the kitchen. Serve with roasted potatoes or green beans for a complete, satisfying meal.
Maple Mustard Pork Tenderloin
Description
This Maple Mustard Pork Tenderloin is a quick yet elegant weeknight dinner that balances sweet maple syrup with tangy Dijon mustard and earthy fresh sage. The pork is sliced thin for rapid cooking, ensuring it stays tender and juicy while developing a lovely golden sear. The pan sauce comes together in minutes, reducing into a glossy, flavorful coating that clings beautifully to the meat. It&# 226;ÂÂs perfect for busy evenings when you want something that feels special without demanding hours in the kitchen. Serve with roasted potatoes or green beans for a complete, satisfying meal.Ingredients
Directions
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Slice the pork tenderloin into 1/3-inch thick medallions.
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Sprinkle the pork slices with 1 1/2 teaspoons of minced sage, salt, and a generous amount of black pepper.
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Melt 1 tablespoon of butter in a heavy medium skillet over medium-high heat.
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Add the pork slices to the skillet and cook until golden brown on both sides and cooked through, about 1 1/2 minutes per side.
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Transfer the cooked pork to a plate, leaving the drippings in the skillet.
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Add 1 cup low-sodium chicken broth, 2 tablespoons pure maple syrup, 2 tablespoons coarse Dijon mustard, and the remaining 1 1/2 teaspoons of minced sage to the skillet.
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Bring the sauce to a boil and simmer until syrupy and thick, about 3 minutes, scraping up any browned bits from the bottom of the pan.
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Reduce the heat to low.
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Return the pork and any accumulated juices to the skillet.
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Cook until the pork is just heated through, about 1 minute.
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Serve the pork immediately with the sauce spooned over the top.
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Garnish with fresh sage leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 67.7kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.5g3%
- Cholesterol 27.8mg10%
- Sodium 22.0mg1%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 1.5g6%
- Sugars 0.0g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Substitutions: If fresh sage is unavailable, use 1 teaspoon of dried sage, but add it at the beginning of cooking to allow the flavors to bloom. You can also substitute honey for maple syrup, though the flavor profile will change slightly.
Tips: Ensure your skillet is hot before adding the pork to get a good sear. Do not overcrowd the pan; if necessary, cook the pork in two batches. For a richer sauce, you can finish it with a cold knob of butter off the heat.
Variations: Add sliced mushrooms or onions to the skillet after removing the pork to create a heartier sauce.
