Pork Tenderloin–So Fancy

Posted by on Oct 11, 2016 in Meat | 2 comments




Photo source: Isabella Lunde

Maddy was not live chatting but instead home from college this past weekend and we oddly had a conversation about the flavor descriptor, umami over a bowl of poke; Luke and Maddy thought I made it up. Knowing it is an o’so tasty savory fifth note, we still queried a smartphone which defined umami (a word on loan from Japanese) as a strong certain taste sensation along with sweet, sour, bitter, and salty; like an exploding fist bump.

All this talk sent me into my recipe archives which have been on hold for a few decades; I was craving agrodolce, an Italian taste created by reducing ‘agro’ (sour) and ‘dolce’ (sweet) elements to create a sauce.

Mustard and Maple Pork Tenderloin had frequently been on our dinner table when the boys were young (and I was too, I see now).


I revisited this fetching almost fancy autumnal combination for a friend’s birthday recently, serving it with crispy roasted baby potatoes. Surprisingly simple and easy to prepare,  Dijon, apple cider vinegar, and pure maple syrup finished with butter, create the restaurant quality sauce.


You’ve got to try it! And you may as well double it!  Yes, of course, you may use chicken.


The Grilled Fig with Burrata Toast –adapted from Michael Rossi, executive chef, The Ranch, Anaheim was legitimately remarkable too!

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

Mustard Maple Pork Tenderloin


  • 2 Tablespoons Dijon mustard, divided
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1-1/4 pound pork tenderloin
  • 1 baking variety apple, sliced
  • 1 Tablespoon canola oil
  • 1/4 cup cider vinegar
  • 2 Tablespoons maple syrup
  • 1 Tablespoon good quality butter
  • 1 Tablespoon freshly chopped herbs
  • (thyme, rosemary or sage)


  1. Preheat the oven to 425 degrees F.
  2. Combine 1 tablespoon Dijon, salt and pepper in a small bowl; rub all over pork. You can refrigerate the pork for several hours or overnight; set it on the counter at least 30 minutes prior to cooking.
  3. Heat oil in a large ovenproof skillet over medium high heat. Add pork and brown on all sides, 3-5 minutes. Set aside pork and sauté apple until browned but still slightly crisp. Set aside apple slices. Return pork to the skillet. Transfer the pan to the oven and roast until an instant read thermometer registers 140 degrees F., about 15 minutes. Transfer pork to a cutting board and cover with foil.
  4. Place the skillet over medium- high heat, add vinegar, and boil scraping up the browned bits with a wooden spoon, about 30 seconds. Reduce heat. Whisk in remaining mustard, syrup, and herbs. Add reserved apple slices and stir in butter. Reduce heat and cook sauce until thickened, about 5 minutes.
  5. Slice the pork and serve with the sauce.
  6. Serves 4
  7. © Copyright 2016 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/



  1. 10-11-2016

    The photos of this meal are incredible! I’ve got to try making this very soon! The recipe for the sauce alone, makes my mouth water! Thanks for this great recipe…looks absolutely delicious! By the way…your granddaughters are all so beautiful. I enjoy seeing photos of your family a lot!

  2. 10-11-2016

    This is a fabulous fall meal… thanks again for a wonderful inspiring dinner.

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