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Mustard-Maple Pork Tenderloin

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Mustard-Maple Pork Tenderloin

Active: 30 minutes
Ready in 45 minutes


  • 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.