November 18th, 2024
Recipes
Pork Tenderloin with Quick Mustard Gravy
Valentina P
- Difficulty
•
- Time 45"
This tangy-sweet pork tenderloin uses only a few pantry ingredients to create a great main course. The gravy, which takes advantage of the flavorful pan drippings, is a tart contrast to the savory mustard-rubbed pork. Leftovers make a great addition to lunches throughout the week.
How To MakeDiet Type: Classic
Shopping List
- 1 pork tenderloin, trimmed (about 1.25 pounds each)
- 1/4 cup apple cider vinegar
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons honey or maple syrup
- 1 tablespoon high-heat cooking oil
- 1 tablespoon grass-fed butter or olive oil (optional)
- 1 teaspoon water
- 1/2 teaspoon corn starch (Note 2)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 425°F.
- Step 2: Combine 1.5 tablespoons of the mustard, all the salt, and all the pepper in a small bowl. Rub this mixture all over the pork.
- Step 3: Heat the oil in a large (ideally ovenproof) skillet over medium-high heat. Add the pork to the hot pan and sear on all sides until browned evenly, 6 to 8 minutes.
- Step 4: If the skillet is not ovenproof, transfer the pork to a rimmed baking sheet or casserole dish. Whichever option you choose, don’t wash the skillet yet, it will be used later. Insert a meat thermometer into the thickest part of the tenderloin and cook until the instant-read thermometer registers 145°F, about 25 to 30 minutes. After cooking, transfer the meat to a cutting board and cover lightly with foil. Don't discard the pan drippings.
- Step 5: While the meat rests, stir together the cold water and starch in a small bowl to make a slurry. Set this aside. Next, combine the pan drippings, vinegar, honey, optional butter or olive oil, and the remaining mustard in the skillet. Heat the skillet over medium heat and simmer, scraping up any browned bits with a spatula.
- Step 6: Once the sauce is simmering, add the starch slurry. Stir as you add it, to avoid clumps. Continue stirring for 3 to 5 minutes, or until the sauce has thickened. Add a few additional spoonfuls of water, butter, or olive oil until your preferred consistency is reached. Pour the gravy into a serving container.
- Serve: Slice the pork and serve it topped gravy. This is great alongside Arugula Salad with Avocado and Fennel and/or Mashed Cauliflower.
Recipe Notes
Note 1: Recipe adapted from Eating Well. Note 2: No starch? No problem, substitute with a small spoonful of all-purpose flour (a gluten-free blend works too).
Nutrition
This tangy-sweet pork tenderloin uses only a few pantry ingredients to create a great main course. The gravy, which takes advantage of the flavorful pan drippings, is a tart contrast to the savory mustard-rubbed pork. Leftovers make a great addition to lunches throughout the week.
How To MakeDiet Type: Paleo
Shopping List
- 1 pork tenderloin, trimmed (about 1.25 pounds each)
- 1/4 cup apple cider vinegar
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons honey or maple syrup
- 1 tablespoon high-heat cooking oil
- 1 tablespoon grass-fed butter or olive oil (optional)
- 1 teaspoon water
- 1/2 teaspoon tapioca starch or arrowroot starch
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 425°F.
- Step 2: Combine 1.5 tablespoons of the mustard, all the salt, and all the pepper in a small bowl. Rub this mixture all over the pork.
- Step 3: Heat the oil in a large (ideally ovenproof) skillet over medium-high heat. Add the pork to the hot pan and sear on all sides until browned evenly, 6 to 8 minutes.
- Step 4: If the skillet is not ovenproof, transfer the pork to a rimmed baking sheet or casserole dish. Whichever option you choose, don’t wash the skillet yet, it will be used later. Insert a meat thermometer into the thickest part of the tenderloin and cook until the instant-read thermometer registers 145°F, about 25 to 30 minutes. After cooking, transfer the meat to a cutting board and cover lightly with foil. Don't discard the pan drippings.
- Step 5: While the meat rests, stir together the cold water and starch in a small bowl to make a slurry. Set this aside. Next, combine the pan drippings, vinegar, honey, optional butter or olive oil, and the remaining mustard in the skillet. Heat the skillet over medium heat and simmer, scraping up any browned bits with a spatula.
- Step 6: Once the sauce is simmering, add the starch slurry. Stir as you add it, to avoid clumps. Continue stirring for 3 to 5 minutes, or until the sauce has thickened. Add a few additional spoonfuls of water, butter, or olive oil until your preferred consistency is reached. Pour the gravy into a serving container.
- Serve: Slice the pork and serve it topped gravy. This is great alongside Arugula Salad with Avocado and Fennel and/or Mashed Cauliflower.
Nutrition
This tangy-sweet pork tenderloin uses only a few pantry ingredients to create a great main course. The gravy, which takes advantage of the flavorful pan drippings, is a tart contrast to the savory mustard-rubbed pork. Leftovers make a great addition to lunches throughout the week.
How To MakeDiet Type: Low-carb
Shopping List
- 1 pork tenderloin, trimmed (about 1.25 pounds each)
- 1/4 cup apple cider vinegar
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons low-carb maple syrup
- 1 tablespoon high-heat cooking oil
- 1 tablespoon grass-fed butter or olive oil (optional)
- 1 teaspoon water
- 1/2 teaspoon tapioca starch or arrowroot starch
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 425°F.
- Step 2: Combine 1.5 tablespoons of the mustard, all the salt, and all the pepper in a small bowl. Rub this mixture all over the pork.
- Step 3: Heat the oil in a large (ideally ovenproof) skillet over medium-high heat. Add the pork to the hot pan and sear on all sides until browned evenly, 6 to 8 minutes.
- Step 4: If the skillet is not ovenproof, transfer the pork to a rimmed baking sheet or casserole dish. Whichever option you choose, don’t wash the skillet yet, it will be used later. Insert a meat thermometer into the thickest part of the tenderloin and cook until the instant-read thermometer registers 145°F, about 25 to 30 minutes. After cooking, transfer the meat to a cutting board and cover lightly with foil. Don't discard the pan drippings.
- Step 5: While the meat rests, stir together the cold water and starch in a small bowl to make a slurry. Set this aside. Next, combine the pan drippings, vinegar, syrup, optional butter or olive oil, and the remaining mustard in the skillet. Heat the skillet over medium heat and simmer, scraping up any browned bits with a spatula.
- Step 6: Once the sauce is simmering, add the starch slurry. Stir as you add it, to avoid clumps. Continue stirring for 3 to 5 minutes, or until the sauce has thickened. Add a few additional spoonfuls of water, butter, or olive oil until your preferred consistency is reached. Pour the gravy into a serving container.
- Serve: Slice the pork and serve it topped gravy. This is great alongside Arugula Salad with Avocado and Fennel and/or Mashed Cauliflower.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Pork Tenderloin with Quick Mustard Gravy
PT45M 1 pork tenderloin, trimmed (about 1.25 pounds each) 1/4 cup apple cider vinegar 3 tablespoons dijon mustard 1 1/2 tablespoons honey or maple syrup 1 tablespoon high-heat cooking oil 1 tablespoon grass-fed butter or olive oil (optional) 1 teaspoon water 1/2 teaspoon corn starch (Note 2) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt Gluten Free Paleo Low-Carb 5 Servings
Ingredients:
