Renee's Kitchen Adventures

Tuesday, October 26, 2010

Mustard Pork Tenderloin with Maple Rosemary Glaze

Pork tenderloin is one of the leanest cuts of meat you can find.  It's readily available and often goes on sale...which I love!  Like pork loin, or any lean meat, the trick to making it moist and delicious is not to overcook it.  So be sure to have an instant read thermometer ready!   Generally, it comes two loins per package.  This recipe for pork tenderloin comes from Eating Well.   The original recipe uses dijon mustard, which I replaced with one of my favorite mustards....Boar's Head Delicatessen Style Mustard's like dijon mustard kicked up a notch.  If you can't find it, any good mustard will do, just don't use the yellow stuff. You will need a skillet that you can use both on the stove top and in the oven to make this recipe.

Mustard Pork Tenderloin with Maple Rosemary Glaze adapted from Eating Well

1 package of whole pork tenderloins, trimmed
1 tsp. kosher salt
1 tsp. fresh ground pepper
4 TBS. grainy mustard, divided ( Boar's Head Deli Style is excellent)
2 tsp canola oil
1/4 cup cider vinegar
1/4 cup chicken stock
2 TBS pure maple syrup
1 tsp. fresh rosemary, finely chopped

1. Preheat oven to 425 degrees F.  
2.  Combine 3 TBS. mustard with salt and pepper.  Slather roasts with mixture and allow to sit for a few minutes.  Heat oil in a large ovenproof skillet over medium-high heat.  Add pork roasts and brown on all sides, 5-7 minutes.  ( make sure to get a nice "crust" on the meat)  Transfer the pan to the preheated oven and roast until an instant-read thermometer inserted in the center reads about 140 degrees, about 15 to 20 minutes.  Transfer meat to a cutting board and cover with foil.  Allow to rest for 5 minutes before slicing.
3.  Place skillet on stove top, over med-high heat.  Be very careful, as pan and handle are very HOT!  Cover handle with towel or oven mitt to remind yourself!!  Add vinegar and broth and bring to a boil, scraping all the browned bits off the bottom of the pan with a wooden spoon.  Once at a boil, whisk in the maple syrup and the remaining 1 tbs mustard.  Add the rosemary. Bring back to a boil, and reduce heat to simmer.  Simmer for about 5 minutes or until sauce is thickened. 
4.  Slice the pork and spoon the sauce over the meat.  

This was really good, and really quick.  The presentation is nice and really would be a good dish to serve company.  I served it with a multigrain side dish  from Freshlike that came frozen.  I wasn't so impressed with that.  It did allow you a nice serving size for 3 points though.   Next time I think I would make a nice wild rice dish to go along side and maybe some green beans.  For a serving of 4 oz. of pork, plus a drizzle of the sauce, it is 5 points. 

* this is an older recipe...if you would like new pp values for it, please email me at the address found in the contact tab!  thanks!  to see more updated recipes, please click on the "home" tab.

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