Pan Seared Pork Tenderloin with Maple Mustard Stone Fruit Sauce

Pan Seared Pork Tenderloin with Maple Mustard Stone Fruit Sauce
  • Prep Time: 20
  • Total Time: 40
  • Servings: 2

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About this Recipe

This one was rated “yummy” by our Taste Testers! Summer-ripe sweet fruity sauce with tender, juicy pork.


2 tbsp (30 mL) Olive oil, divided
1 Maple Leaf Prime® Pork Tenderloin
Salt and pepper
1/2 Small onion, finely diced
2 Cloves garlic, minced
2 Plums, thinly sliced
2 Apricots, thinly sliced
2 Peaches, thinly sliced
2 tbsp (30 mL) Maple syrup
2 tbsp (30 mL) Grainy mustard
3/4 cup (175 mL) Chicken stock
2 Sprigs fresh thyme


PREHEAT oven to 375°F (190°C).

HEAT 1 tbsp (15 mL) olive oil in a skillet over medium-high. Season tenderloin with salt and pepper and sear on all sides until golden brown. Remove from the pan and place on a baking sheet. Place in preheated oven for 20 minutes or until the internal temperature reaches 160°F (71°C). Remove from the oven, tent with aluminum foil and allow to rest for 5 minutes.

MEANWHILE, heat the remaining olive oil in the same skillet. Add onions and garlic and sauté until soft; add the sliced fruit along with maple syrup and mustard. Toss to coat. Add chicken stock and cook until the fruits are tender. Add thyme and serve over the pork tenderloin.


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