Pork With Maple Mustard Sauce

• 2 (300 g) pork tenderloin
• 2 tablespoons flour
• salt and pepper
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 200 ml vegetable stock (cube is fine)
• 2 tablespoons maple syrup
• 2 tablespoons coarse grain mustard
• 1 lemon, juice of
• 2 tablespoons flat leaf parsley

1. Cut pork into 3cm thick slices.
2. Put the flour with salt and pepper into a large plastic bag, and add the pork and shake to coat.
3. Heat the oil in a large frying pan and add the pork and quickly fry until it is browned all over.
4. Cook for about 5 minutes, then remove to a plate and keep warm.
5. Add a bit more oil to the pan if needed, and fry the onion until lightly coloured, add the stock, then bring to the boil.
6. Boil hard for a couple of minutes to reduce the stock a little.
7. Stir in the maple syrup, mustard and lemon juice and bring back to the boil, stirring well.
8. Return the pork to the pan, turn down the heat and gently simmer for a further 3-4 minutes until it's cooked through.
9. Sprinkle with parsley and serve.

pork tenderloin, flour, salt, olive oil, red onion, vegetable stock, maple syrup, coarse grain mustard, lemon, flat leaf parsley

Taken from www.food.com/recipe/pork-with-maple-mustard-sauce-233374 (may not work)