5 from 1 vote
Herb Crusted Pork Tenderloin with Maple Mustard Pan Sauce
Herb-Crusted Pork Tenderloin with Maple Mustard Sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Serve this Herb-Crusted Pork Tenderloin with Maple Mustard Sauce and impress your friends and family. It is a simple yet elegant meal. 

Course: Entree
Cuisine: American
Servings: 6
Calories: 300 kcal
Author: Fox Valley Foodie
Ingredients
Pork
  • 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
Maple-Mustard Sauce
  • 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
  • Salt
Instructions
Pork
  1. Preheat oven to 400 degrees.

  2. Lightly dust each side of pork tenderloins with salt. Mix together seasonings in a small bowl and dust pork liberally.

  3. 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.

  4. 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
  1. 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.

  2. Add chicken broth and deglaze the pan by scraping off the burnt bits on the skillet to incorporate them into the liquid.

  3. Cook on high, letting liquid reduce to ~1/3 cup.

  4. Remove pork from the oven and let rest when finished cooking. Pour any pooling juices into the sauce.

  5. 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.

  6. 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.

Serving
  1. After pork has rested at least 5 minutes slice on a bias. Serve a couple of slices on each plate with maple mustard sauce on the side.

Recipe Notes

IF YOU LIKED THIS RECIPE you will love my Cheesy and Creamy Twice Baked Potatoes recipe too!