1 1/2lbs.pork tenderloin, approximately *see Note 1 below
1Tablespoonolive oil, for the pan
Maple Mustard Sauce:
6Tablespoonsdry white wine, or chicken broth *see Note 2 below
2Tablespoonsreal maple syrup
1 1/2TablespoonsDijon mustard
1 1/2Tablespoonsolive oil
1Tablespoongrainy mustard, or use an extra teaspoon or two of Dijon mustard.
1clovegarlic, minced
1/8teaspoonfreshly ground pepper
1/4teaspoontable salt
For finishing the sauce:
2-3Tablespoonswhite wine, for de-glazing pan
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Instructions
You will need an oven-safe skillet for this recipe. Cast iron skillets work perfectly. A 10-inch top diameter skillet is the perfect size. Anything larger and the sauce layer on the bottom of the skillet in the oven may be too thin and scorch. If using a larger skillet, I suggest doubling the sauce to ensure there is sufficient liquid in the pan.
Preheat oven to 375° F.
Prepare the pork tenderloin by removing the silver skin and any visible fat and pat dry. Season with a bit of salt and pepper. Set aside.
Prepare the sauce by combining all the sauce ingredients in a small bowl or measuring cup. Set aside.
Add 1 Tablespoon of olive oil to an oven-safe skillet (a cast iron skillet works perfectly!) and heat on the stove-top over medium-high heat. Add the pork and cook for several minutes on each side until golden. Pour sauce over top. Lift the pork tenderloin a bit to allow the sauce to run underneath it and cover the bottom of the pan evenly.
Place skillet into the pre-heated 375F oven and cook until the pork registers about 140° to 145° on a meat thermometer (around 25 minutes, depending on the size of the pork tenderloin).
Remove the skillet from the oven and place on stove-top. Transfer the pork to a plate and tent with foil to keep warm.
Turn stove-top heat on under skillet to medium. Add 2 to 3 Tablespoons of white wine to the pan and stir with a wooden spoon to loosen any browned bits in the pan. Allow to simmer briefly to cook of the alcohol, about 1-2 minutes. The sauce should be nice and thick at this point, but if not, simmer a few minutes longer. There won't be a ton of sauce, but it is very concentrated in flavour, so a little goes a long way.
Transfer resting pork to a cutting board. (You can add any juices from the plate to the pan sauce, if you like). Slice pork into 1/2-inch slices and place on platter or plates. Drizzle pan sauce over-top of the pork and serve immediately.
Notes
Note 1: The oven time will depend largely on the size of the pork tenderloin and to some extent, how long you pan-seared. An instant read thermometer is your best friend here to avoid over-cooking the pork. Simply test the thickest part of the pork tenderloin regularly after about 20 minutes in the oven and leave it in the oven until the thermometer registers 140-145F.Note 2: If you don't have white wine or don't wish to use wine, simply replace with an equal amount of chicken broth. You can add a teaspoon of white wine vinegar to the chicken broth to bring a little acidity to the chicken broth, if you like.