Mustard-Maple Pork Tenderloin

Week 7 Ingredient: Pork

Mustard-Maple Pork Tenderloin

• 2 – 1lb pork tenderloins
• 1 TBS canola oil (organic canola = GMO free!)
• 4 TBS whole grain Dijon mustard + 1 TBS for sauce
• 1 TBS prepared horseradish
• 1/2 cup cider vinegar
• 4 TBS 100% pure maple syrup
• 2 tsp dried thyme
• salt and pepper to taste

1. Preheat oven to 400 degrees and oil a baking dish large enough to hold the pork.
2. Season the tenderloin with salt and pepper and spread 2 TBS mustard around each tenderloin.
3. Heat oil in a large skillet and sear the pork on both sides, about 3-5 minutes each.
4. Transfer to baking dish and cook in oven for about 15 minutes, or until thermometer reaches 145 degrees. Add the remaining ingredients to the skillet and bring to a boil, scraping up the brown bits. Reduce to a simmer and cook for 3 minutes. Turn off heat and let sit, covered, and allow to thicken.
5. When the tenderloin is done, remove from the oven and let sit for about 10 minutes before slicing into rounds. You don’t want to lose all those wonderful juices!
6. Slice and drizzle with sauce.

Image and Recipe are from @TheFreshBeet. To check out the full post and find more awesome recipes go here.