Pan-fried pork with maple & mustard sauce

Pan-fried pork with maple & mustard sauce

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(37 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal327
  • fat16g
  • saturates4g
  • carbs11g
  • sugars7g
  • fibre1g
  • protein35g
  • salt0.58g
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Ingredients

  • 2 pork tenderloins, about 300g/10oz each
  • 1 tbsp plain flour
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful parsley sprigs (optional)

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments (43)

jennypiccolo's picture
5

Had 2 tenderloins each about 400g so used all of them and 200ml of stock was just right. Followed earlier suggestions and halved amount of maple syrup to mustard. Absolutely gorgeous and my son - who normally turns his nose up at pork - had seconds. A new firm family favourite!

jeepboy's picture

Excellent - I stirred in a little creme fraische at the end to make it a little richer!

getora's picture
4

I've done so many times, I've lost the track. Always nice!! I'll be cooking this for the first time, to mum tonight and hope she'll like it.

johannah91's picture
5

Really delicious and a big hit with everyone!

janhearn's picture
4

lovely tasty recipe, found that there was not quite enough sauce though so would double the sauce quantities next time, used dijon mustard instead of whole grain, worked really well

psamiad1's picture
5

I really love this! Hubby wasn't as struck as he's not a huge mustard fan. Soooo full of flavour and really ballsy. I added 3tbsp of honey as had no maple syrup and it was perfect.

midgeholeberyl's picture
5

Quick, easy and delicious. Served it with Crunchy New Potatoes.
Not a scrap left over.

ffowles's picture
5

Lovely - popular all round. Used mostly honey as I only had a tiny bit of maple syrup left and it was scrumptious - I didn't change any proportions of stock or anything and it wasn't too runny at all - lovely and thick.

bd63af's picture
3

Fantastic with a great heap of buttery mashed potato. Add more stock and less mustard as the mustard is very over powering.

rolobunny's picture

fantastic
changed to chicken for hindu friend and she loved it

lesley1142's picture
4

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!!

alison202's picture

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.

therubyslippers's picture
4

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

squishyfishy's picture
5

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

clairecv's picture
5

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!

sarahcookerybook's picture
3

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.

tphotiou's picture
3

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.

fizzh89's picture
5

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.

emms_77's picture

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

valharris's picture
2

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

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