Maple-Mustard Sauce
- Ready In:
- 17mins
- Ingredients:
- 8
- Yields:
-
2 tenderloins
- Serves:
- 6
ingredients
- 2 teaspoons vegetable oil
- 1 medium onion, halved and sliced thin (about 1 cup)
- 1 cup low sodium chicken broth
- 1⁄3 cup maple syrup
- 3 tablespoons balsamic vinegar
- 3 tablespoons whole grain mustard
- table salt
- ground black pepper
directions
- Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!