Pan-fried pork with maple & mustard sauce

Pan-fried pork with maple & mustard sauce

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(40 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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14th Jul, 2015
I had to make an account just to share, I actually served this in a bowl on top of a pile of homemade saffron rice and substituted vegetable stock for chicken stock. The combination of flavours between the saffron rice and the meat is by far the best version of this dish I've ever had. For anyone who's curious, the saffron rice recipe is really easy. Cut up a half red onion and 5 garlic cloves (honestly I just cut up whatever kinds of onions and however much garlic I have left in the fridge, works regardless) and saute them in some vegetable oil in a medium sized pot until brown. When brown, throw in a cup of white rice (uncooked), constantly stir for about a minute. Throw in a pinch of saffron, I usually use about a 3 teaspoons worth, mix it in, and saute together for another minute. Take 2 cups of chicken stock, throw it into the mixture and wait for it to boil, stirring occasionally. When boiling, cover, reduce to low and simmer for 10 minutes or so or until the broth is entirely absorbed. Fluff with a fork before putting a nicely sized pile in a bowl, and just throw the mustard pork tenderloin pieces and its sauce on top of the rice pile to serve. I hope this helps someone! Honestly, best accidental combination of foods I've come across in a long time.
Elinor shearer
15th Apr, 2015
Good served alongside Rocket salad with Orange segments and walnuts ! With little parmentier potatoes to hand round.
17th Oct, 2014
I also halved the quantities but I added a bit more stock after reading previous comments. Very tasty.
26th Nov, 2013
Halved the quantities so had to keep a close eye on the sauce so it didn't evaporate to nothing. The result was delicious, really tasty and a good sticky, more than saucy, consistency.
13th Oct, 2013
Made this for tea tonight and it was delicious. Had to increase to make for 6 which worked okay although I left it at juice of 1 lemon as that seemed almost too much. As another reviewer suggested I added a couple of tablespoons of reduced fat creme fraiche and a table spoon of double cream and it was a big success with clean plates and compliments!
16th Aug, 2013
Quick simple and delicious will definitely make again. Served with bulger wheat
20th Jul, 2013
Not nice at all.
27th Mar, 2013
This is one of the simplist dishes I have ever cooked and the taste was delicious. I served it with plain rice. Both my husband and I thoroughly enjoyed it and is definitely one to be repeated.
24th Apr, 2012
I make this one regularly and it's a 'go to' family favorite.. Never any leftovers. I usually use less onion but often add leeks. It goes well with any side dish & green veg.
10th Mar, 2012
Very tasty. I used only 400g of pork and chicken stock instead of vegetable stock (i find vegetable stock to strong a flavour and find it overpowers the rest of the dish) and so I kept the rest of the quantities the same and it served two. Not really sure how that amount of mustard and maple sauce could serve 4 as once the chicken stock reduced down there wasn't much left, unless the two of us are just greedy :). Would definately cook again. Next time might try chicken instead.


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