* 3 Tbsp Dijon mustard (gluten free if needed)
* 1/8 tsp salt
* 1/2 tsp black pepper
* 2 lbs pork tenderloin, trimmed
* 2 tsp olive oil
* 1/4 cup apple cider vinegar
* 2 Tbsp maple syrup
* 2 tsp chopped fresh rosemary or sage
Preheat oven to 425°.
In a small bowl, combine 1 tablespoon mustard, salt and pepper. Rub mustard mixture all over pork. In a large oven-proof skillet, heat oil over medium-high heat until hot. Add pork and brown on all sides, 3 to 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer registers 145°, about 40 minutes. Remove pork from skillet and let rest for 5 minutes.
Place the skillet over medium-high heat. Add vinegar and boil, scraping up any browned bits, 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. Add rosemary and stir to combine.
Slice the pork. Serve the pork topped with the sauce.
4 oz pork, 1 Tbsp sauce
Saturated Fat: 1g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor