a saucy little meal: mustard & maple pork tenderloin


If Air Canada and the weather cooperate, tomorrow I’ll be flying from Vancouver to my hometown in Ontario, visiting with my parents for a short and sweet pre-Christmas stay. I’m rushing around today trying my hand at candy making (!!!) and baking some favorites so that I don’t arrive empty-handed on my parent’s doorstep. Before I leave my poor husband alone with his probable weekend diet of hotdogs and fried eggs, I’m sure that something nice and homey for dinner would be very much appreciated. Last night while I perused my usual web haunts, I stumbled upon Joe‘s recipe for Mustard & Maple Pork Tenderloin. I made a couple modifications, but it was such an easy recipe to put together and the pork came out so tender, juicy and flavourful, that this dish will definitely be made again and again. The best part of this dish? The leftovers! Today’s lunch was some leftover pork sliced extra thin and served between 2 slices of thick sourdough bread topped with homemade pickles. Yum!

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10 comments to “a saucy little meal: mustard & maple pork tenderloin”

  1. 1
    Joanne   November 29, 2006 at 4:46 pm

    Kickpleat, are you planning any visits to Toronto? If you are, let me know, I’d love to meet up with you.

    Your saucy pork looks divine and I can have it with mashed potatoes too!

    Will you be posting your candy-making results? I’m keen on finding a recipe for white chocolate peppermint bark. I stocked up on candy canes just for that purpose.

    Enjoy your trip home! Southern Ontario has been having great weather lately. Hopefully you’ll sample some of it in time.

    Your stylish greetings cards from Etsy arrived today! Awesome. They look so good. I can’t wait to mail them out to friends :) Thanks!!

  2. 2
    kickpleat   November 29, 2006 at 5:07 pm

    Joanne, my only time in toronto will be spent in the airport, unfortunately! if you check my archives, i’ve made a great peppermint bark with white chocolate: http://everybodylikessandwiches.blogspot.com/2005/12/minty-fresh.html
    good luck! and i’m so glad you got the cards, too!

  3. 3
    crystal   November 29, 2006 at 10:13 pm

    as per that peppermint bark recipe… what if you don’t have a double boiler?

  4. 4
    kickpleat   November 29, 2006 at 10:17 pm

    hi jenn, i’ll be in london, so i won’t be around elmira except whizzing by on the 401!

    crystal, you could always melt the chocolate in the microwave on lowish heat. i’ve never tried it in a microwave, but it should work as i’ve read that a lot of people prefer melting chocolate in a microwave!

  5. 5
    Joanne   November 29, 2006 at 10:39 pm

    just a suggestion to Crystal:

    I don’t have a double boiler either so what i usually do is use a heat proof bowl that fits comfortably(nests) above the pot with the boiling water. I put the chocolate squares in the heatproof pyrex bowl and the heat from the boiling water underneath will melt the chocolate. Works for be every time. I think the method is called ‘bain marie’.

    p.s. use low-medium temp. to prevent the chocolate from burning.

  6. 6
    jenn   November 30, 2006 at 5:29 am

    Well safe drive! If the weather was going to be better..I’d come meet you! Its suppose to be wet snow here all weekend :( And you know how it goes, you get above Milton on the 401 and BOOM you’ve hit snowbelt area! Wishing you safe travels…

    email me if you want
    jenn.metzger@sympatico.ca

  7. 7
    Alanna   November 30, 2006 at 11:04 am

    Traveling mercies … “bring a torch …” ; – )

  8. 8
    Run Around Paris   November 30, 2006 at 6:21 pm

    We’re always looking for new ways to make pork tenderloin at my house, so I’m very excited about tyring this one – it looks amazing.

    I’m really enjoying reading through your blog – Happy Holidays!

  9. 9
    Tanya   December 17, 2006 at 12:58 pm

    kickpleat, my hubby made this last night for a holiday party we had and everyone raved about it! I don’t eat meat, but think the sauce would be great as a salad dressing!

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