Pan-fried pork with maple & mustard sauce

Pan-fried pork with maple & mustard sauce

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(38 ratings)

Prep: 10 mins Cook: 20 mins


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

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp wholegrain mustard
  • juice 1 lemon



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

  • handful parsley sprigs (optional)



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


  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, questions and tips

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23rd Feb, 2012
Loved this and it was so easy! This will go in the 'regulars' file. served it with wild rice and sugar snaps which balanced the sauce nicely. The trick is to adjust the sauce to taste - i added extra lemon to counter the sweetness.
11th Feb, 2012
Bit too sweet for me.
10th Feb, 2012
Quick and simple to make, I added some mushrooms which I sauted first, I also added some creme fraiche. The pork was very tender. I served with rice and purple sprouting broccoli. Will make again
20th Nov, 2011
Delicious! Just perfect!
5th Nov, 2011
jsut made this dish and served with mashed potatoes. My husband loved it, will definitely be making it again. But i didn;t make it with maple syrup (didn't have any in the house) so made it with honey and it was still delicious. Will definitely be making it's so simple to make...! the sauce was runny so added 1 tsp of plain flower and it was perfect.
3rd Oct, 2011
This turned out better than I expected. I was careful with the maple syrup so as not to make it too sweet.
17th Jul, 2011
Really delicious and full of flavour...the whole family loved it.
18th May, 2011
Tried this recipe with a couple of differences; used English mustard instead of wholegrain and used honey instead of maple syrup as others have suggested. Best way to add the honey is right near the end, as you can keep tasting until you have balanced the spiciness of the mustard with the sweetness of the honey/maple. Threw in a finely chopped chilli with the onion too. Great recipe.
10th May, 2011
I wouldn't normally make another comment but my husband enjoyed the dinner last night & said I must. I sliced up the leftover pork loin, added mushrooms & peas then bubbled up with the leftover sauce & a big dollop of sour cream. Stirred into tagliatelle - it was probably one of the nicest pasta dishes we have ever had.
9th May, 2011
I made this with boneless loin steaks & full quantity of sauce just for the two of us. I did add extra maple syrup as my husband loves it, we both thought it was delicious, served with roast potatoes & courgettes. I have sauce left over so tonight I will add a little cream to it & stir into pasta twists - yum.


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