Dijon, Maple and Brown Sugar Pork Tenderloin

Dijon, Maple and Brown Sugar Pork Tenderloin

*Never add flour directly to your drippings/juices as this can cause lumpy sauces/gravy.

Ingredients

  • 2 lbs pork tenderloin (I used 2 that were about 1 pound each)
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 2 tablespoons maple syrup
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar (or cider vinegar works too)
  • ½ teaspoon dried leaf thyme, crumbled
  • flour and cold water for thickening juices into sauce (or 1 tablespoon cornstarch and 1 tablespoon water)
Read the whole recipe on The Sisters Cafe