3/4 – 1 lb. pork tenderloin
salt, pepper, thyme, rosemary to your taste
1/2 T. butter
1/3 cup maple wine (note: the original recipe called for 1/8 cup maple syrup and 1/8 cup apple cider vinegar but I was out of maple syrup so I substituted the wine for both of these ingredients)
2 T. grainy Dijon mustard
Instructions: Season the pork all over with the seasonings. Melt butter in an oven safe skillet and brown the pork on all sides. Mix maple wine and mustard together in a bowl. Remove the pork to a plate and pour the wine mixture into the skillet. Heat for a few minutes until it bubbles a bit and starts to reduce. Place the pork back in the skillet and turn to coat in the glaze. Place skillet in a 325 degree F and roast for about 20 minutes, until you get a reading of 150 degrees F on a meat thermometer. I sliced some potatoes (thinly so they would cook in the same time as the roast – I also dribbled a touch of olive oil over them as I find this helps to cook them a bit faster) and added these around the roast (some vegetables like carrots would probably be good too). We found this absolutely delicious just as is but you can also make a sauce to serve on the side you can mix a ratio of 1 part maple syrup, 2 parts of the mustard, and 8 parts mayonnaise (the roasted garlic mayonnaise is quite tasty in this).