Maple Mustard Pork Tenderloin
Maple Mustard Pork Tenderloin Recipe a flavorful seared and roasted meal with a pan sauce. A gluten-free, healthy, sweet, and savory choice.
Servings 8 servings
Calories 209kcal
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. | |
Nutrition
Serving: 8servings | Calories: 209kcal | Carbohydrates: 6g | Protein: 23g