
Ever find that someone prepares a dish that combines some flavors you didn’t usually think about for that food? That’s this dish. I wouldn’t have thought of using maple syrup with pork. Often I think of sweet things – like fruit – but not maple syrup. There’s not a lot of it in this dish, 1/3 of a cup to serve 6, but the combination of that with good full-of-character aged balsamic vinegar and whole grain mustard. Ah, a great match.
This came from the pork cooking class I went to recently. I’ll definitely be making this again. And I might even increase the amount of sauce since I liked it that much, since you’ll want to serve it with some kind of carb, like rice or mashed potatoes.
Once you brown the pork tenderloin in a skillet (in the whole form), it roasts further in a hot oven. Meanwhile you use the same pan to make the maple mustard sauce, which is very easy. Just have all the ingredients ready when you start and it comes together in a hurry. I’d recommend you serve this with some kind of carb that will soak up some of the sauce, as much of it will puddle on your plate. It’s too good to leave behind. The onion, which still has some texture, gives the dish some crunch. Not raw crunch, but a bit of tooth.
The instructor talked about trichinosis in this class. I learned something else – I knew that trichinosis is not much of a concern anymore, BUT nevertheless you will want to cook the meat enough. Once pork reaches 137 degrees, you’ve killed the bug. So there’s your chemistry and biology lesson of the day.
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Pork Tenderloin with Maple-Mustard Sauce
Recipe: Phillis Carey, cooking instructor, April, 2008
Servings: 6
Cook’s Notes: Be sure to use good quality balsamic for this – the cheap stuff just won’t do. And don’t substitute regular mustard – the mustard seeds are necessary, not only for texture, but because the mustard sauce is less potent. Don’t use anything but real maple syrup. Also, again, I highly recommend the use of a meat thermometer. I won’t roast without it anymore, and rely on it so I don’t overcook anything. I recommend you remove it at 150 degrees, but many might prefer 155. I like it still to have some pink to the meat. Once you let the meat stand for 5 minutes, the temperature will rise on its own.
2 pounds pork tenderloin — two whole
2 teaspoons dry mustard
salt and pepper to taste
2 tablespoons vegetable oil
1 medium onion — halved, sliced lengthwise
1 cup chicken broth
1/3 cup maple syrup — real stuff
3 tablespoons balsamic vinegar — aged, not the cheap stuff
3 tablespoons mustard — whole grain style
2 tablespoons green onions — green tops only
1. Preheat oven to 400. Trim tenderloins of all fat and silverskin. Season well with dry mustard, salt and pepper. Heat oil in a large skillet over medium heat. Add pork and brown well on all sides, 6-8 minutes. Transfer pork to a parchment-lined baking sheet and roast for about 25 minutes, or until internal temperature reaches 150 degrees. Let stand for 5 minutes (and internal temp will likely rise to about 155) before slicing on a diagonal.
2. While pork roasts, add onion to skillet and cook over medium heat until softened and beginning to brown, 3-4 minutes. Increase heat to medium high and add broth; bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until reduced to 1/3 cu, about 3-4 minutes.
3. Add maple syrup, vinegar and mustard, whisking to combine well. Simmer until thickened and reduced to one cup, 3-4 minutes longer. Adjust seasoning with salt and pepper and spoon over pork slices to serve sprinkled with green onions.
Per Serving: 291 Calories; 10g Fat (32.9% calories from fat); 33g Protein; 15g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 299mg Sodium.






Jancd
said on April 9th, 2008:
Please name “pretty easy to find” good brands of balsamic vinegar.
Carolyn
said on April 10th, 2008:
Here’s my list:
(1) O brand – they’re a bit more pricey than in the regular vinegar section of your market, but they’re just really good. An opaque bottle with a big O on it.
(2) Fini – I haven’t been to Williams-Sonoma recently, but that’s where I used to have to buy it. I’ve seen it in other upscale grocery stores too. It’s the bottle I keep beside my kitchen stove – a short, squat octagonal opaque bottle with a cork top.
Toffeeapple
said on April 10th, 2008:
Oh good, another use for maple syrup, thanks Carolyn
Kathy
said on April 11th, 2008:
Good recipes Carolyn
Want to learn some more.
Keep posting the unique ones for me!!
Thanks!!
Kathy
http://www.tivamo.com
Carolyn T
said on April 11th, 2008:
Toffeeapple – you’re welcome. I’m glad to find some other uses for maple syrup too. I don’t cook with it much (because my DH is diabetic) but in moderation it was just super in the sauce.
Kathy – thanks very much. I’ve never been interested in very pedestrian recipes – always seeking out the different and unusual. I’m happy to share.