1/1 Photo of Pan-Fried Pork With Maple & Mustard Sauce
Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice.
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- 1Cut the pork into 1.5in thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well).
- 2Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over.
- 3Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- 4Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil.
- 5Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- 6Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
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Nutritional Facts for Pan-Fried Pork With Maple & Mustard Sauce
Serving Size: 1 (313 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 119.1
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 2.4 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 0.4 g
- Sugars 10.2 g
- Protein 0.4 g
The following items or measurements are not included:
coarse grain mustard