As an aside: I was going to wrap the tenderloin in bacon...maple syrup and bacon, ta-die-for. But, I've had a lot of ham lately and kielbasa yesterday...gotta behave myself! So, if bacon will send you over the moon, go for it!
Pork Tenderloin With Mustard Maple Sauce
1.25 lbs. pork tenderloin (2-3 pieces)
3/4 to 1 cup of pure maple syrup
1 tablespoon deli mustard
1/2 teaspoon cinnamon
Preheat oven to 400 degrees. Drizzle oil in a baking dish. Season tenderloin with onion & garlic powders, salt, parsley flakes on both sides. Place in a baking dish and drizzle pork with olive oil. In a bowl, mix maple syrup, mustard, cinnamon & onion powder. Stir well. Place baking dish with pork in oven and bake for 15 minutes then baste with syrup. Turn meat over. Let cook another 10 minutes and baste again. Cook another 5 minutes until juices run clear. Pork can be just a bit pink inside. Let meat rest for the juiciest meat possible.
Remember To Make Memories At The Table