I have said before that I fix quite a lot of pork tenderloin. Hubby and I both like it, and it is frequently on sale. The ones I purchase weigh 24 ozs.
Recently I prepared Maple Mustard Pork Tenderloin. I seasoned the pork with a new seasoning from McCormick called Perfect Pinch. I used the Roasted Garlic and Bell Pepper flavor. McCormick doesn’t know I exist. I am just sharing what I used. Use seasonings of your choice.
I used Balsamic vinegar and spicy brown mustard in the Maple Mustard glaze. Other vinegar or mustard flavors could be used which would result is slightly different flavors.
This is a very easy to do recipe.
Maple Mustard Pork Tenderloin
1 (24 oz.) pork tenderloin
seasoning of your choice to rub into the pork
1/2 c. pure maple syrup
1/4 c. vinegar (I used Balsamic)
1/4 c. brown sugar
1 T. mustard (I used Spicy Brown)
Remove tenderloin from refrigerator about 30 minutes to 1 hour before putting it in the oven. Rub on all side with desired seasonings. Set aside to allow meat to lose its chill. In a 1 cup glass measuring cup measure maple syrup. Add vinegar, brown sugar and mustard to maple syrup and blend with a wire whisk until mustard is well blended into other ingredients. Preheat oven to 350 degrees. When ready to put tenderloin into the oven, pour about 1/4 cup glaze over the meat. Place in oven and roast 45 minutes to 1 hour, basting with additional glaze every 15 minutes. Temperature on a meat thermometer read 155 to 160 degrees. Let tenderloin rest 5 to 10 minutes before slicing. Heat remaining glaze mixture in microwave for about 1 minute and serve with the pork. Makes 4 to 6 servings.
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