Recipe Pork Tenderloin Maple Syrup Dijon Mustard

In a small bowl combine the maple syrup 4 tablespoons of cider vinegar and the dijon or brown mustard.

Recipe pork tenderloin maple syrup dijon mustard. If the seasoning is salt free sprinkle with a little salt. Marinate pork in the refrigerator for 1 or 2 hours. Bake at 350 f 180 c until done.

Add the beef broth and half the marinade. Bake at 425 for 25 minutes or until thermometer registers 160 slightly pink. Trim any visible fat from the pork tenderloins.

In a large oven proof skillet heat the butter and cook over medium high heat. Remove the pork from the marinade and sear in a skillet in a small amount of oil. Mix the mustard and maple syrup.

Cover then chill in the refrigerator at least eight hours or overnight. 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. Preheat the oven to 375 f.

In a small bowl combine 1 4 cup maple syrup apple cider vinegar and 2 tablespoons mustard. Add the garlic and the white wine. Add the pork to the pan and cook turning until golden brown on all sides about 6 to 8 minutes.

Insert meat thermometer into thickest part of pork. Whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil reduce heat to a simmer and cook until the sauce is thickened about 5 minutes.