Mustard-Maple Pork Tenderloin
Source (ADAPTED USING CIAN’S MAPLE MUSTARD)
Active: 30 minutes
Ready in 45 minutes
Ready in 45 minutes
INGREDIENTS
- 4 Tablespoons Cian’s Maple Mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 lb pork tenderloin, trimmed
- 2 teaspoons canola oil
- 1/4 cup cider vinegar
- 1 1/2 teaspoons chopped fresh sage
- Preheat oven to 425°F
- Combine 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 centre registers 145°F, about 15 minutes.
- Transfer to a cutting board and let rest for 5 minutes.
- Place skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wood spoon, about 30 seconds.
- Whisk in Cian’s Maple Mustard and 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.