Prep 15 mins
Cook 25 mins
We make this often. If maple syrup is not available, I have made this with Honey, but not quite as good.
- 1⁄3 cup Dijon mustard
- 1⁄2 cup maple syrup
- 1 bottle beer (I use Ale)
- 1 chopped onion
- 1 tablespoon butter
- 1 pork tenderloin
- In a sauce pan (med. heat), melt butter and add onion, until transparent.
- Turn heat up to high, add beer, dijon and maple syrup.
- Bring to a boil stirring, until it foams and rises.
- Remove from heat and let cool at room temp.
- Once cooled, put your roast in a large freezer bag, and pour marinade inside.
- Let stand in fridge for at least 6 hrs, I prefer overnight.
- Remove roast from bag, and pat dry.
- Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
- Let stand for 15 to 20 minutes, cut into thick medallions.
- I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
Great way to do a pork Tenderloin! I marinated it overnight and cut back the Maple Syrup to 1/4 cup. I think it is important to use only genuine Maple syrup because you want the flavor to permeate the meat. The artificial syrups just don't cut it. I did serve it with garlic mashed potatoes, new carrots and Sugar snap peas. Thank-youy Nathalie for a womderful meal
Made this for Christmas Day Lunch. It was wonderful. Making the marinade smelled soo good. I served it with Blue Cheese Mashed Potatoes and Cauliflower Broccoli casserole. It was so easy to make and turned out fantastic.
Very good for something different at supper. Had stuffing and mac and cheese with it.