Maple & Mustard Pork Tenderloin with Rosemary Potatoes

I don’t think anyone is going to ever accuse me of being a great blogger. When I get caught up in the excitement of creating and putting out the food, I forget to take blog pictures and generally don't realize it until end of the meal. However, I did manage to snag a picture of this simple yet very delicious pork from a wedding buffet I did recently.

Pork tenderloin – usually tenderloins come two to a pack. On average, one feeds three to four people.

I will give you amounts for one tenderloin and just increase for more. You really can’t mess this one up.

1/3 C stone ground mustard

1 C Grade B maple syrup – you may use Grade A maple syrup if you can’t get Grade B, but B has a darker richer flavor which works really well for this recipe

1/2 t onion powder

1/2 t garlic powder 

sea salt and pepper to taste

Whisk together mustard and syrup in a pot, then put on medium heat to reduce down a little.

Remove any silver skin from the tenderloin, season with: onion powder, garlic powder, sea salt and pepper.

Heat an oven safe skillet (if you don’t have an oven safe skillet, you may transfer tenderloin from skillet to oven safe pan) on the stove to medium high with a little bit of olive oil, sear the tenderloin till nice brown on all sides.

Once seared, pour half the glaze on the tenderloin and put in a 425º preheated oven, cook for 10 minutes, pour rest of glaze on and then cook an additional 5 to 10 minutes.

Remove and let sit for 5 to 10 minutes before slicing. Pour the sauce from the pan over the tenderloin before serving

Rosemary Potatoes

Redskin (cut in 1/4) or fingerling potatoes (cut in half)

Rosemary salt (see below)

Olive oil

This is great served with a rosemary, salt roasted potato. Use either redskins – quarter (try to cut to uniform sized pieces) or a fingerling style potato – halved (try to cut to uniform sized pieces).

You will need rosemary salt – you may purchase or make your own. To make your own, use a coarse ground sea salt, approximately ½ C, plu 1 Tbls dried rosemary. Put in a food processor and pulse till blended, best if you can make in advance and let the flavors blend.

Toss the cut potatoes with olive oil sprinkle with rosemary sea salt (you won’t use all of it unless you are making a lot of potatoes). Place in single layer on a sheet tray, put into a heated oven, at least 350º but may be put into a hotter oven, cook until golden brown and a little crisp.