Pan-fried Pork With Maple & Mustard Sauce
This pork tenderloin recipe is a mouthwatering combination of tender meat bathed in a sweet and tangy sauce. Sliced pork tenderloin is dusted with flour and quickly pan-fried to a golden brown. The sauce, made with red onions, maple syrup, wholegrain mustard, and a splash of lemon juice, is simmered to perfection before being poured over the pork. The result is a dish bursting with flavors and perfect for a delicious weeknight dinner.
— Constant Cookbook
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)
Instructions
- Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 327 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.58 milligram of sodium
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