Maple-Mustard Pork Tenderloin
White Cheddar Mashed Potatoes and Roasted Broccoli
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 3 Tbsp Dijon mustard, divided
- 1 Tbsp olive oil
- ¼ cup apple cider vinegar
- 2½ Tbsp maple syrup
- 2 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 an 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 2½ Tbsp mustard; cook, stirring often, 3 minutes or until thickened. Stir in parsley. Slice pork, and serve with sauce.
Side Dish Ingredients
- 1 (24-oz) carton prepared mashed potatoes
- ½ cup shredded white Cheddar cheese
- ½ (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
Side Dish Instructions
- Heat potatoes according to package directions; stir in cheese.
- Preheat oven to 400°F.
- Toss together broccoli and oil on a rimmed baking sheet; arrange in a single layer. Bake 10 to 12 minutes or until tender and lightly browned; season with salt and pepper to taste.
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