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Maple Mustard Crusted Pork Tenderloin

February 11, 2017

Maple Mustard is such a great combination with pork, we love adding panko to this spice blend and creating something crunchy. He's our latest and it won't disappoint . So easy, so delicious. A great recipe for any weekday meals.

 

1 1/2 lbs Pork Tenderloin
3 tbsp Dijon Mustard
1 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp Salt


3 tbsp Big Cove Foods Maple Mustard Hamonizer
1 cup Panko Bread crumbs
1 tsp salt

Mix the dijon mustard, apple cider vinegar, brown sugar and salt together in a small bowl. Take the pork out of the fridge and coat it with your marinade. Allow to sit at room temperature for 20-30 minutes.
Preheat oven to 375.

Combine the panko, Maple Mustard Hamonizer and salt in a shallow dish or plate. Evenly coat the pork in the bread crumbs, pressing down to make use it’s got a good grip on it.

Line a roasting pan with tin foil and set the rack on top. You can also use a baking sheet with a cooling rack on top. Set the pork on top of the rack and bake for 50-60 minutes, or until internal temperature reaches 160.

 

Allow to rest for 5-10 minutes and slice into 1" thick pieces. Serve with your choice of side, like rice or lentils.

 

 

 

 

 

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