I know you’re all wondering what has happened to Technique Tuesday, and I’m afraid that travel has gotten in the way of it, but I hope to start back up next week. My most humble apologies, good readers! Well, maybe not my MOST humble, but I’m trying here! Anyway, today we have a healthy pork tenderloin recipe, which is appropriate since I started tracking my diet and exercise yesterday in an attempt to lose some weight and get healthier. You’ll be seeing more healthy food on here, and less chocolate, but I promise to give in to temptation at least occasionally and share the results with you all. Well, the recipe anyway. The cookies won’t be making it out of my house.
Start by washing, drying, and marinating the pork tenderloin in olive oil, mustard, maple syrup, and minced fresh sage. The basic ratio is 1 tablespoon of oil, mustard, and maple and 1 teaspoon of sage per pound of meat. You can marinate for as little as an hour or as much as 24, depending on how far ahead you plan things.
Once the meat is marinated, preheat your oven to 425°F. I know it’s summer and you don’t want to turn on the oven, but sometimes sacrifices have to be made. While the oven preheats, heat the canola oil in a large oven-proof skillet over medium-high heat and sear the tenderloin on all sides, 3-5 minutes total.
Transfer pan to the oven and roast until the center is 145°F, about 15 minutes. Transfer to a cutting board and let rest, covered in foil, for 5 minutes.
While the meat rests, place the skillet back on the stove over medium-high heat and add the vinegar and boil, scraping up any browned bits, for about 30 seconds. Whisk in maple syrup and remaining mustard, bring to a boil, and reduce heat and simmer until the sauce is thickened, about 5 minutes.
Slice the pork, and pour any accumulated juices into the sauce along with sage. Place a few fanned slices on a plate and top with sauce.
Mustard-Maple Pork Tenderloin
- Marinade : per pound of pork tenderloin
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon minced fresh sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin trimmed
- 2 teaspoons canola oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons minced fresh sage
Prepare marinade and rub over tenderloin, and refrigerate for 1 to 24 hours.
Preheat oven to 425°F.
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 center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and mustard; 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.