Week 7 Ingredient: Pork

Print Recipe
3.11 from 164 votes

Mustard-Maple Pork Tenderloin

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: The Fresh Beet


  • 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


  • Preheat oven to 400 degrees and oil a baking dish large enough to hold the pork.
  • Season the tenderloin with salt and pepper and spread 2 TBS mustard around each tenderloin.
  • Heat oil in a large skillet and sear the pork on both sides, about 3-5 minutes each.
  • 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.
  • 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!
  • Slice and drizzle with sauce.

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