Pan-fried pork with maple & mustard sauce

Recipe uploaded by

Mary Cadogan

10 ratings

Recipe by Mary Cadogan

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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

Latest comments and suggestions

• Sonja

  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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• Mary

  22 November 2007

  Mary rated and commented on this recipe

  

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

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• pam

  10 December 2007

  pam rated and commented on this recipe

  

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

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• Valerie

  14 January 2008

  Valerie rated and commented on this recipe

  

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

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• ~Emma~

  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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• Heather

  15 March 2008

  Heather rated and commented on this recipe

  

  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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• tastytash

  09 April 2008

  tastytash rated and commented on this recipe

  

  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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• Cookery Book

  28 April 2008

  Cookery Book rated and commented on this recipe

  

  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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• ClaireCV

  28 May 2008

  ClaireCV rated and commented on this recipe

  

  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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• Squishyfishy

  01 June 2008

  Squishyfishy rated and commented on this recipe

  

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

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• Vic

  12 November 2008

  Vic rated and commented on this recipe

  

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

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• Alison202

  10 June 2009

  Alison202 commented on this recipe

  I loved this recipe. I used 4 quite small loin steaks, only 150ml stock, added some chestnut mushrooms but didn't bother with the parsley. There was enough for 2 servings.

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• Geordie Tyke

  09 July 2009

  Geordie Tyke rated and commented on this recipe

  

  Made this for my husband and 2 young daughters and it went down a storm! My husband found the maple syrup a touch too sweet (I did add extra though) but the girls loved it. I too reduced the liquid to around 170ml and used cubed pork and it was fine. I didn't have the mustard but it didn't seem to matter. Served with saffron rice and potatoes - yummy!!

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• mair

  01 September 2009

  mair commented on this recipe

  fantastic changed to chicken for hindu friend and she loved it

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

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)

Per serving

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

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