Recipe: Pan-fried pork tenderloin in sweet mustard sauce
- Details Category: Pork Based Published on Saturday, 09 February 2013 11:31 Written by Super User :
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.
- 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)
- 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.