Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.
Sweet Mustard Pork
Prepares: 4 servings
- Preparation time: about 30 minutes
- Marinading time: at least 30 minutes, overnight if possible
- Cooking time: 10 minutes hob, 30 minutes oven
- 450g (1 lb) pork fillet/tenderloin
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 4 tsp wholegrain mustard
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
- Vegetables to serve
- roasted, diced potatoes and carrots
- You will also need 2 small roasting tins/pans.
- For the mustard 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 and refrigerate for at at least 30 minutes; overnight if possible.
- Preheat the oven to 200°C (400°F) (gas 6).
- Remove the pork from the fridge to bring it 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, put in a bowl and toss with a little olive oil.
- The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting tin/pan along with the olive oil and roast for about 30 minutes until they start to brown and crisp.
- Transfer the pork to the second tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Then remove the foil and continue cooking 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 20, 2019