Pork Tenderloin With Mustard Maple Sauce

Buy the store brand pork tenderloin..no sauce or seasonings. It isn't expensive and it cooks within 30-40 minutes. What I love about it is that you season the pork, put it in a baking dish, pop it in the oven and get on with the rest of the meal. Pork tenderloin is lean and healthy and no leftovers.

I sang the praises of my favorite type of meat in a post, Pork Tenderloin With Maple BBQ Sauce. I must really enjoy maple flavor with pork tenderloin as this is my second maple sauce for a tenderloin. What makes this one different is the mustard. It gives the sauce a tangy zip different than the smoky BBQ flavor of my previous pork post. A hint of cinnamon added to the well-balanced flavors in this recipe. All in all, this is a simple dish created with ingredients that most of us have on hand. It cooks quickly but with enough time to rustle up great sides. I choose pierogi. 3 minutes in salted boiling water, drain, put back in the same pot with butter. Once they are golden crisp on one side, add a few slices of onion and finish until golden brown. Simple green beans tossed in salt and olive oil, a side salad, and a dollop of apple butter completes the meal.
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
onion powder
garlic powder
salt
parsley flakes
olive oil

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.

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