Herb-Crusted Pork Tenderloin with Maple Mustard Sauce
Serve this Herb-Crusted Pork Tenderloin with Maple Mustard Sauce and impress your friends and family. It is a simple yet elegant meal.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 2 pork tenderloins (1 – 1 ¼ lbs each)
- Kosher Salt
- 2 teaspoon Dried Thyme
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 2 teaspoon Fresh Ground Pepper
- 2 tbsp Cooking oil
- 2 teaspoon Cooking oil
- 1 medium Onion diced (about 1 cup)
- 1 cup Low-sodium chicken broth
- 1/3 cup Maple syrup
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Whole grain mustard
- 1 tablespoon Butter
- Fresh Ground pepper
Preheat oven to 400 degrees.
Lightly dust each side of pork tenderloins with salt. Mix together seasonings in a small bowl and dust pork liberally.
Add oil to a 12" skillet over medium-high heat. Once the oil is shimmering add pork. Sear pork on each side till a brown crust forms, 3-4 minutes per side.
Transfer pork to a jelly roll pan and place in the oven to finish cooking. Approximately 10 minutes, or to desired doneness. Pork should be 135 degrees or higher for safe consumption.
Maple Mustard Sauce
While pork is cooking in the oven add onion and oil to the stovetop skillet the pork was searing in. Cook until onion is tender.
Add chicken broth and deglaze the pan by scraping off the burnt bits on the skillet to incorporate them into the liquid.
Cook on high, letting liquid reduce to ~1/3 cup.
Remove pork from the oven and let rest when finished cooking. Pour any pooling juices into the sauce.
Add maple syrup, balsamic vinegar, and mustard and stir to combine. Continue to cook until the mixture thickens into a sauce consistency. Turn down the heat as it begins to thicken.
When sauce is nicely thickened, add a few grinds of fresh pepper and butter. Stir the butter into the sauce until melted. Taste for salt and adjust as needed.