Maple Mustard Pork Tenderloin is a flavorful seared and roasted meal with a pan sauce. Learn how to create a juicy and tender maple mustard pork loin, packed with savory and sweet flavors. This recipe is gluten-free, healthy, and easy to make, perfect for a delicious weeknight meal. Impress your family and friends with this mouthwatering dish and enjoy the flavorful pan sauce that adds an extra layer of taste to every bite.
Maple Mustard Pork Tenderloin
Are you looking to add some serious flavor to your gluten-free weeknight dinners? Look no further than a mouthwatering maple mustard pork loin. Not to mention, the combination of savory and sweet flavors in this dish is sure to tantalize your taste buds and leave you craving more. In this article, I’ll show you how to create the perfect maple mustard marinade, share cooking techniques for a tender pork loin, teach you how to make a flavorful pan sauce, and guide you through serving and enjoying this delicious dish. Indeed, get ready to impress your loved ones with this ultimate gluten-free flavor bomb. Enjoy with Roasted Winter Vegetables.
Creating the Maple Mustard Marinade
The key to the incredible taste of our maple mustard pork loin lies in the perfectly balanced marinade. By combining the richness of maple syrup with the tangy kick of mustard, you create a flavor profile that will elevate your pork loin to new heights. This marinade not only infuses the meat with delicious flavors but also helps tenderize it for a juicy and succulent result. As you prepare to cook your pork loin, keep in mind the importance of allowing it to marinate for at least a few hours to overnight for maximum flavor penetration.
Cooking Techniques for a Tender Pork Tenderloin
To ensure a tender and juicy pork loin, it’s essential to employ proper cooking techniques. One effective method is to sear the pork loin on all sides in a hot pan before transferring it to the oven to finish cooking. This initial searing locks in the juices and helps create a flavorful crust on the outside of the meat. Additionally, using a meat thermometer to monitor the internal temperature of the pork loin is crucial to avoid overcooking and drying out the meat. By following these techniques, you’ll be well on your way to creating a perfectly cooked maple mustard pork loin that will impress your guests with its tenderness and flavor.
Making the Flavorful Pan Sauce
As the pork loin finishes cooking in the oven, you can begin preparing the flavorful pan sauce to complement the dish. In fact, the drippings left in the pan from searing the pork loin are packed with umami-rich flavors that will take your meal to the next level. By deglazing the pan with a splash of red wine or chicken broth, you can easily loosen up all those delicious browned bits and incorporate them into a luscious sauce. Adding a touch of maple syrup and apple cider vinegar will elevate the sauce with a perfect balance of tanginess and sweetness. Simmer the mixture until it thickens slightly, then drizzle it over slices of the juicy maple mustard pork loin for a truly unforgettable dining experience. Get ready to impress your taste buds with this mouthwatering combination.,
Serving and Enjoying the Dish
Once the maple mustard pork loin is ready to be served, slice it into thick, juicy portions and drizzle the flavorful pan sauce over the top. The combination of tender pork, tangy mustard, and sweet maple syrup will create a symphony of flavors in every bite. Pair this dish with your favorite side dishes such as roasted vegetables or creamy mashed potatoes to complete the meal. Get ready to savor every mouthful of this gluten-free flavor bomb and impress your guests with your culinary skills. So tender and moist, this dish is sure to be a crowd-pleaser at your next gathering.
Maple Mustard Pork Tenderloin
Hence as you cut into the maple mustard pork loin, you’ll notice just how tender and moist each slice is. Not to mention, the pork practically falls apart with a mere touch of the fork, showcasing its perfectly cooked texture. The flavors of the tangy mustard and sweet maple syrup have seeped into every inch of the meat, creating a truly delectable experience for your taste buds. Each bite is a harmonious blend of savory and sweet, leaving you craving more of this incredible dish.
Pairing the pork loin with complementary sides like roasted vegetables or creamy mashed potatoes will elevate the meal even further. The combination of flavors and textures will create a well-rounded dining experience that is sure to satisfy any palate. Whether you’re serving this dish to your family or impressing guests on a special occasion, the tender and moist nature of this maple mustard pork loin is guaranteed to make it a standout crowd-pleaser. Get ready to indulge in pure culinary delight with every bite.
In Summary,
Nonetheless, impress your loved ones with the mouthwatering flavors of maple mustard pork loin, perfect for a gluten-free and healthy weeknight meal. From creating the perfect marinade to mastering cooking techniques and making a flavorful pan sauce, this dish is sure to elevate your dinner experience. Savor the tender and moist pork loin, and don’t hesitate to try this ultimate flavor bomb recipe today. Hence, as you gather around the table, let the delicious aroma and taste of this dish bring your loved ones together.
Nutritional Facts are listed for the Pork Tenderloin and then a separate one for the Pan Glaze.
Maple Mustard Pork Tenderloin
Ingredients:
- 2 lbs Pork Loin (2 pieces)
- 1/4 cup olive oil
- 1/2 cup apple cider vinegar
- 2 tbsp maple syrup
- 4 tbsp Dijon mustard
- 1 tsp powdered Rosemary
- 1 tsp black pepper
- 2 tsp salt
- 2 tsp mild Harissa Sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
Marinate Directions:
First, preheat the oven to 375 F. Second, stir together the olive oil, apple cider vinegar, dijon mustard, rosemary, harissa, garlic powder, and onion powder in a bowl. Finally, remove 1/2 of the marinade and place it into a bag add the pork and marinate for two hours.
Maple Mustard Pork Tenderloin Cooking Directions
First, remove the marinated pork from the fridge and allow it to come to room temperature. Second, stir together the salt and pepper. Third, generously sprinkle it over the pork on all sides. Use a pastry brush to brush the two tablespoons of reserved marinade over the pork loins. Lastly, heat an oven-proof frying pan until hot. Place the pork into the pan and sear all sides of the pork approximately 3- 5 minutes per side. Next, stir in the remaining marinade and pour over the pork. Put the lid on the pan and place into the oven.
Bake for 20 – 25 minutes. Be careful to use oven mitts when removing the lid. Brush the top of the pork loin with the juices inside the pan. Return to the oven with the lid back on and bake for another 20 minutes. Lastly, remove from the oven the pork and place onto a plate. Wait for 10 – 15 minutes before cutting into it. Make the glaze below.
Pork Glaze
- juices from pan
- 1/2 tsp red wine
- 1 tbsp butter
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp chopped parsley
First, be sure to scrap the fond of the bottom of the pan before adding in the remaining ingredients. Bring to a simmer and cook reducing the glaze until reduced by 1/4 to 1/3. Once the pork is cut use a spoon to add the glaze to the top of pork slices. Serve with rice or cauliflower rice and fresh parsley.
Maple Mustard Pork Tenderloin
Ingredients
Marinade
- 2 lbs Pork Tenderloin
- 1/4 cup olive oil
- 1/2 cups apple cider vinegar
- 2 tbsp maple syurp
- 4 tbsp Dijon Mustard
- 1 tsp rosemary powder
- 1 tsp fresh cracked black pepper
- 2 tsp pink salt
- 2 tsp Mild Harissa sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
Pan Glaze
- 1/2 cup red wine
- 1 tbsp butter
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp freshly chopped parsley
- all juices All the juices from the pan
Instructions
Making Marinade
- First, preheat the oven to 375 F.
- Second, stir together the olive oil, apple cider vinegar, dijon mustard, rosemary, harissa, garlic powder, and onion powder in a bowl.1/4 cup olive oil, 1/2 cups apple cider vinegar, 2 tbsp maple syurp, 4 tbsp Dijon Mustard, 1 tsp rosemary powder, 2 tsp Mild Harissa sauce, 1 tbsp garlic powder, 1 tbsp onion powder
- Finally, remove 1/2 of the marinade.
- Add half the marinade and pork to a plastic bag.2 lbs Pork Tenderloin
- Marinate for two hours or overnight.
- Place it in the fridge.
Cooking The Pork Tenderloin
- First, remove the marinated pork from the fridge and allow it to come to room temperature.
- Second, stir together the salt and pepper.2 tsp pink salt, 1 tsp fresh cracked black pepper
- Generously sprinkle it over the pork on all sides.
- Use a pastry brush to brush the two tablespoons of reserved marinade over the pork loins.
- Lastly, heat an oven-proof frying pan until hot.
- Place the pork into the pan and sear all sides of the pork approximately 3- 5 minutes per side.
- Next, stir in the remaining marinade and pour over the pork.
- Put the lid on the pan and place into the oven.
- Bake for 20 - 25 minutes.
- Be careful to use oven mitts when removing the lid.
- Brush the top of the pork loin with the juices inside the pan.
- Return to the oven with the lid back on and bake for another 20 minutes.
- Lastly, remove from the oven the pork and place onto a plate.
- Wait for 10 - 15 minutes before cutting into it.
- Make the glaze below.
Pan Juices Glaze
- First, be sure to scrap the fond of the bottom of the pan before adding in the remaining ingredients.1/2 cup red wine, 1 tbsp butter, 2 tbsp maple syrup, 2 tsp apple cider vinegar, all juices All the juices from the pan, 1 tsp freshly chopped parsley
- Bring to a simmer and cook reducing the glaze until reduced by 1/4 to 1/3.
- Once the pork is cut use a spoon to add the glaze to the top of pork slices.
- Serve with rice or cauliflower rice and fresh parsley.
Notes
| Maple Mustard Pork Tenderloin Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat 11 g | 17 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 45 mg | 15 % |
| Sodium 1321 mg | 55 % |
| Potassium 47 mg | 1 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 4 g | |
| Protein 23 g | 47 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 1 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they be | |
| Pan Glazes Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 36 | |
| % Daily Value * | |
| Total Fat 2 g | 2 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 23 mg | 1 % |
| Potassium 2 mg | 0 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 3 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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