Recipe: Pan-fried pork tenderloin in sweet mustard sauce

Rating: 4.1 stars based on 674 reviews

Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice.



Ingredients:-

  • 2 pork tenderloins , about 300g/10oz each
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 red onion , thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice 1 lemon
  • handful parsley sprigs (optional)

Method:-

  • Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour.
  • Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
  • Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil.
  • Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
  • Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through.
  • Sprinkle with parsley, if using.

Note:-

From BBC



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