Pork Tenderloin with Maple Mustard Sauce
- 4 tablespoons stone ground or Dijon mustard, divided
- 1/2 teaspoon sea or kosher salt
- 1/2 teaspoon fresh black pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons vegetable or canola oil
- 1/3 cup white wine vinegar
- 3 tablespoons maple syrup
- 2 teaspoons fresh sage, thyme or rosemary, chopped
- This recipe is gluten-free
- Produce
- Sage, fresh (2 teaspoons)
- Meat
- Pork tenderloin (1 pound)
- Condiments
- Stone ground or dijon mustard (4 tablespoons)
- White wine vinegar (1/3 cup)
- Cooking & Baking
- Black pepper, fresh (1/2 teaspoon)
- Maple syrup (3 tablespoons)
- Sea or kosher salt (1/2 teaspoon)
- Vegetable or canola oil (2 teaspoons)
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Published August 29, 2011 (1 year ago).
13 people saved this recipe.
