While you might not necessarily be a fan of mustard, this condiment mixes especially well with maple syrup. The latter really adds a little something and balances the sometimes spicy flavor of America’s favorite yellow sauce. More importantly, the mix goes really well with a juicy fillet of pork, which is a conveniently versatile type of meat. It is also great with cheaper cuts, but I would recommend you marinate it for a little bit longer so the pork absorbs the flavor sufficiently. The result will still be quite tasty, as you do not necessarily have to go for the most expensive piece of meat.
This recipe is perfect if you find yourself in a hurry because the pork tenderloins can be soaked in their marinade for only 20 minutes. Of course, if you have more time, you can let it sit in its delicious maple-y sauce for much longer. For example, you could prepare the marinade the night before and let the pork marinate for a few hours. I personally like to let it sit for 4 to 6 hours when I have the time, but this recipe will still be delicious if you only have 20 minutes to spare.
1. Whisk together the first five ingredients and add a little bit of salt and pepper, to your liking. Add the chopped thyme or rosemary to the mix (optional).
2. Pour the marinade in a large Ziplock bag and add the pork fillets. Make sure the meat is completely covered in marinade and seal the bag while pushing the excess air out. Chill for a minimum of 20 minutes.
3. Preheat the oven at 400°F (205°C).
4. Place the pork in a hot pan on the stove and cook for 2 to 3 minutes, or until the meat is golden brown on all sides.
5. Transfer the pork in a baking dish and pour half of the marinade over it. Bake in the oven for 15 to 20 minutes. The meat should be slightly pink in the middle and can be cooked for a little longer if you wish.
6. Slice and serve.