Mapley Mustard Pork Tenderloin
Albert Wood
We all have those days when we want something delicious, but we just don't have the time or energy to spend long in the kitchen. When one of those days falls into your lap, you'll need this simple recipe to get dinner on the table without anyone else knowing you didn't slave in the kitchen! Wood's Maple Sugar mixes with the Dijon Mustard to form a lovely sweet caramelized coating around your pork loin, sealing in all that juicy flavor! This simple dish does the trick and is a sure favorite. I had to snap a picture quick because it was already flying off the plate!
Mapley Mustard Pork Tenderloin
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
5 minutes
Cook Time
1 hour
Ingredients
- 3-4 lb. Pork Tenderloin
-
⅓ cup Wood's Maple Sugar (per side)
- 3 tablespoons Dijon Mustard (per side)
- Pink Himalayan salt and ground black pepper to taste
Directions
Preheat your oven to 350 ° F.
Place your loin in a 9x13-inch pan.
Salt and pepper both sides of your loin to taste.
Rub each side first with Dijon Mustard, then with Wood's Maple Sugar.
Bake until the internal temperature reaches 145° F about 45 minutes to 1 hour.
Let your meat rest for 5-10 minutes and slice!
Serve with the pan dripping drizzled over the top or Wood's BBQ Sauce.