Maple Mustard Pork Tenderloin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork tenderloin with a quick maple mustard pan sauce made from white wine, maple syrup, and Dijon mustard. Rich and slightly sweet, this is a simple weeknight dinner that feels elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 lbs. pork tenderloin (approximately *see Note 1 below)
- 1 Tablespoon olive oil (for the pan)
- 6 Tablespoons dry white wine (or chicken broth *see Note 2 below)
- 2 Tablespoons real maple syrup
- 1 1/2 Tablespoons Dijon mustard
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon grainy mustard (or use an extra teaspoon or two of Dijon mustard.)
- 1 clove garlic (minced)
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon table salt
- 2-3 Tablespoons white wine (for de-glazing pan)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 315mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 9mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.