Maple-Mustard Pork Tenderloin
Creamy Mashed Red Potatoes and Steamed Broccoli
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 2 Tbsp Dijon mustard, divided
- 1 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1½ Tbsp maple syrup
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Rub pork with ½ Tbsp mustard; season lightly with salt and pepper.
- Cook pork in hot oil in a large ovenproof skillet over medium-high heat until browned on all sides. Transfer skillet to oven. Bake 10 to 12 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Remove pork from skillet; let stand 5 minutes.
- Add vinegar to skillet, and bring to a boil over medium-high heat, scraping skillet to loosen browned bits.
- Whisk in maple syrup and 1½ Tbsp mustard; cook, stirring often, 3 minutes or until thickened. Stir in parsley. Slice pork, and serve with sauce.
Side Dish Ingredients
- 1 lb red potatoes, cubed
- ¼ cup sour cream
- ¼ cup milk
- 2 Tbsp butter
- 2 cups broccoli florets
Side Dish Instructions
- Combine potatoes and water to cover in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender. Drain and return potatoes to pot.
- Add sour cream, milk, and butter; mash to desired consistency. Season with salt and pepper to taste.
- Meanwhile, steam broccoli according to package directions. Season with salt and pepper to taste.
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