Meat is usually one of the toughest things to get kids to eat, but you might just discover they enjoy this roasted pork tenderloin topped with a rich-colored sweet and tangy sauce. It’s a very tender meat, as long as you’re careful not to overcook it, so kids will find it easier to chew than a lot of other meats. Best of all it’s incredibly lean, so it’s a good healthy choice.
1 lb pork tenderloin
2 tbsps dijon mustard, divided
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 clove crushed garlic
1 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsps maple syrup
1 tsp dried rosemary (or fresh would be even better)
Preheat oven to 425F. Combine 1 tbsp mustard, salt, pepper, garlic in a small bowl. Rub onto pork. Heat oil in large ovenproof skillet (I used cast-iron) over medium heat. Add pork and brown on all sides for 3-5 minutes. Put skillet in oven and roast until meat thermometer reads 145F, takes about 15-20 minutes. Transfer to a cutting board and cover with aluminum foil while you make the sauce. Place skillet over medium heat (watch out, handle is hot, as I know from burning myself on it!), add vinegar and boil, scraping up browned bits with a wooden spoon for about 30 seconds. Then whisk in maple syrup, remaining tablespoon of mustard and rosemary. Bring to boil again, reduce heat and simmer until sauce has thickened (about 5 minutes). Slice the pork and pour sauce over it.
I loved this and so did the whole family. That’s an impressive feat! Cole miraculously asked for seconds (and thirds), Bennett said “yum, yum, yum, yum!!”, and Tony said sauce was really good. That’s a lot coming from Tony, he doesn’t compliment food unless he seriously likes something, and I appreciate his honesty in that respect. So there you have it- another successful dinner!