Pan seared and oven roasted Maple Mustard Pork Tenderloin is a delicious fall pork recipe. A delicious fall flavored dinner for two that pairs with brussels sprouts, butternut squash or other fall produce.
1 ¼lbpork tenderloin
Kosher salt to taste
Fresh black pepper to taste
Maple Dijon Sauce
4tablespoonsunsalted butter½ stick
2tablespoonswhole grain dijon mustard
2tablespoonslow sodium soy sauce
½ teaspoonlime juice
Preheat the oven to 425 F. Next, preheat a 10-12 inch cast iron or other oven safe pan over medium heat.
While the oven and pan are preheating, trim silverskin from pork tenderloin along with any large fatty pieces and discard the trimmings.
Season pork tenderloin well with kosher salt and black pepper and then rub canola oil over the entire pork tenderloin.
Once the pan is preheated, sear the pork tenderloin on all 4 sides for 3 minutes each or until you see a golden brown sear. When you add the pork tenderloin to the pan, it should sizzle, if it doesn’t the pan isn’t hot enough. If that happens, remove the pork and let the pan heat up another 3-5 minutes. A good sear is important for flavor as well as how long it’ll take to cook in the oven.
After the pork tenderloin is seared on 4 sides, put the cast iron skillet with pork tenderloin into the oven and cook for 6-8 minutes or until 145 F internally.
Remove from the oven and allow to rest for at least 10 minutes before slicing and serving with maple dijon sauce.
Maple Dijon Sauce
While pork tenderloin is resting, melt butter in a medium saucepan until slightly foaming (medium low - medium heat), then stir in maple syrup, mustard, soy sauce and lime juice until combined. Allow to come to a simmer.
Mix water and cornstarch to form a slurry and then stir directly into sauce. Cook for 1-2 minutes until thickened and then remove from the heat. Taste for seasoning and adjust with lime juice and salt as needed.
Add to the sliced pork and enjoy.
Make sure you buy pork tenderloin and not pork loin, they are different cuts and will take much different amounts of time to cook.
Before seasoning, remove silver skin and any large fatty pieces.
The pan should sizzle when the pork is added, if it doesn’t, remove pork from the pan and allow to heat up for 3-5 more minutes.
Allow pork tenderloin to rest for 10 minutes before slicing to keep it juicy.
Pork tenderloin cooked to 145 F internally will be slightly pink in the middle.
Serve with sauce over cut slices with your favorite vegetables or rice.
Store pork and sauce in the fridge for up to 3 days in an airtight container.
Maple Mustard Pork Tenderloin https://smackofflavor.com/maple-dijon-pork-tenderloin/