​Lewis  County Maple Producers Association​

Step One
Preheat the oven to 425°F.
Step Two
In a small saucepan, combine the maple syrup and grainy mustard. Bring to a boil and reduce until a thick glaze, about 5 minutes. Remove from the heat and stir in the Dijon mustard, mayonnaise and lemon juice.
Step Three
Cut the tenderloin if half, if necessary, so that it will fit into a large oven-proof frying pan. Season the meat with salt and pepper. Heat the oil in the pan until hot but not smoking and brown on all sides, about 5 minutes. Coat the pork with 4 tablespoons of the mustard mixture and roast until an instant-read thermometer registers 150°F, about 15 minutes. Transfer to a carving board and let rest for 5 minutes.
Step Four
Meanwhile, transfer the frying pan to the stove and add the remaining glaze and the chicken broth. Cook over moderate heat until thickened, about 1 minute.
Step Five
Cut the pork into thin slices and serve with the sauce.​