Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.
Sweet Mustard Pork
- Preparation time: about 30 minutes
- Marinading time: at least 30 minutes, overnight if possible
- Cooking time: 10 minutes hob; 35 minutes oven
- 450 g (1 lb) pork fillet/tenderloin
- 4 tbsp olive oil
- 4 tbsp maple syrup
- 3 tbsp wholegrain mustard
- 4 garlic cloves, crushed
- salt and freshly milled black pepper
- Vegetables to serve
- roasted diced potatoes and carrots
- You will also need 2 small roasting pans.
- For the marinaded pork
- Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.
- Now add the pork and turn to coat in the marinade.
- Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.
- For the mustard pork
- Preheat the oven to 190°C (375°F) (gas 5).
- Remove the pork from the fridge and leave to come up to room temperature.
- Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.
- The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.
- Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
- Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
Updated: February 17, 2020