Prep 10 mins
Cook 20 mins
Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice.
- 2 pork tenderloin, about 10oz each
- 14.79 ml plain flour
- salt and pepper
- 29.58 ml olive oil
- 1 red onion, thinly sliced
- 295.73 ml vegetable stock
- 44.37 ml maple syrup
- 36.97 ml coarse grain mustard
- 29.58 ml lemon juice
- 29.58 ml parsley, chopped (optional)
- Cut the pork into 1.5in thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well).
- Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over.
- Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil.
- Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
I was not sure about this combination of ingredients, but it worked out very well. There is mild mustard flavor with a sweetness from the maple syrup. I couldn't tell it was maple syrup, but I think that's a good thing :) It just added a nice balance. I used pork loin and yellow onions instead of the tenderloins and red onions, but followed everything else exactly with very good results. Thanks for posting!