Pan-fried pork with maple & mustard sauce

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

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Super healthy

Method

  1. Cut the pork into 3cm 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). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
  2. Add 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. Boil 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.
  3. Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

Per serving

327 kcalories, protein 35g, carbohydrate 11g, fat 16 g, saturated fat 4g, fibre 1g, salt 0.58 g

Recipe from Good Food magazine, May 2007.

Latest comments and suggestions

  • 13 November 2007

    Sonja commented on this recipe

    This is lovely and very easy to make. I like to serve it with rice.

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  • 22 November 2007

    Mary rated and commented on this recipe

    5 stars

    Turned our really great, even my fussy daughter liked it,very easy too!

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  • Binder photo pam

    10 December 2007

    pam rated and commented on this recipe

    5 stars

    Very east to cook and very tasty. Would certainly cook again.

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  • 14 January 2008

    goodfood rated and commented on this recipe

    2 stars

    Not a favourite with my family A rare failure. Would not cook again

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  • 24 January 2008

    ~Emma~ commented on this recipe

    Did this with the dauphinoise potatoes for my wedding anniversary, it was fab! quick and easy and tasted devine!!! highly reccomended :O)

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  • 15 March 2008

    Heather rated and commented on this recipe

    5 stars

    This is lovely!!! We did it for 2 servings, with one loin chop each and the full quantity of sauce, clean plates all round. I'll certainly be adding this to my recipe file, and will double the quantity of sauce for 4 servings. I served it with creamy mashed potato, mange tout and spring greens stirfried in sesame oil. It made a very colourful dish.

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  • 09 April 2008

    tastytash rated and commented on this recipe

    3 stars

    This dish was ok but not as nice as I was expecting. With such an array of flavours i was expecting this to taste delicious and I was a bit disappointed. I felt like there was something missing. I served this with creamy garlic mash and steamed asparagus so it made a nice meal overall but nothing about it would inspire me to make it again.

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  • 28 April 2008

    Cookery Book rated and commented on this recipe

    3 stars

    This is one for sweet-tooths. My sugar-addicted children loved it, but it could have done with more oomph for me. I didn't add too much stock, as I didn't want it looking as soupy as the picture.

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  • 28 May 2008

    ClaireCV rated and commented on this recipe

    5 stars

    An excellent and impressive quick meal, very tasty and looked nice on the plate. I used 150ml veg stock too as didn't want it too runny, and as a result the sauce was the perfect consistency. Added alittle more mustard than maple syrup to counteract the sweetness. Delicious!

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  • 01 June 2008

    Squishyfishy rated and commented on this recipe

    5 stars

    I absolutely loved this. It was quite sweet but went really well with pasta. Will definately make again.

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  • Binder photo Vic

    12 November 2008

    Vic rated and commented on this recipe

    4 stars

    Used the sauce as a glaze on pork chops, left to marinate for an hour or so. Brilliant - worked well.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Super healthy

Easy food for friends

Ingredients

  • 2 pork tenderloins , about 300g/10oz each
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 red onion , thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice 1 lemon
  • handful parsley sprigs (optional)
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Per serving

327 kcalories, protein 35g, carbohydrate 11g, fat 16 g, saturated fat 4g, fibre 1g, salt 0.58 g

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