Herb-Crusted Pork Tenderloin with Maple Mustard Sauce

Step 1

Preheat oven to 400 degrees.

Step 2

Lightly dust each side of pork tenderloins with salt. Mix together seasonings in a small bowl and dust pork liberally.

Step 3

Add oil to a 12" skillet over medium-high heat. Once the oil is shimmering add pork. Sear pork on each side till a brown crust forms, 3-4 minutes per side.

Step 4

Transfer pork to a jelly roll pan and place in the oven to finish cooking. Approximately 10 minutes, or to desired doneness. Pork should be 135 degrees or higher for safe consumption.

Step 5

While pork is cooking in the oven add onion and oil to the stovetop skillet the pork was searing in. Cook until onion is tender.

Step 6

Add chicken broth and deglaze the pan by scraping off the burnt bits on the skillet to incorporate them into the liquid.

Step 7

Cook on high, letting liquid reduce to ~⅓ cup.

Step 8

Remove pork from the oven and let rest when finished cooking. Pour any pooling juices into the sauce.

Step 9

Add maple syrup, balsamic vinegar, and mustard and stir to combine. Continue to cook until the mixture thickens into a sauce consistency. Turn down the heat as it begins to thicken.

Step 10

When sauce is nicely thickened, add a few grinds of fresh pepper and butter. Stir the butter into the sauce until melted. Taste for salt and adjust as needed.

Step 11

After pork has rested at least 5 minutes slice on a bias. Serve a couple of slices on each plate with maple mustard sauce on the side.