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From Food and Drink magazine. I have finally had the opportunity to try this after having clipped it ages ago. IT IS AMAZING! This is now our new favourite recipe! I was able to use a very very good quality REAL maple syrup which really added to the flavour. I am sure you'll enjoy this.
Maple Mustard Sauce
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 tablespoon flour
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- salt and pepper
Ginger Crusted Pork
- 1 cup panko breadcrumbs (Japanese coarse dry crumb) or 1 cup coarse dry breadcrumbs
- 1 tablespoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- 4 (12 ounce) pork tenderloin
- To make sauce: melt butter over medium heat in small saucepan.
- Cook onion, stirring for about 5 minutes or until soft and starting to brown.
- Sprinkle with flour and cook, stirring for 1 minute.
- Whisk in stock, then mustard, syrup and soy sauce.
- Increase heat to medium high.
- Bring to boil.
- Boil gently, whisking, for about 5 minutes or until slightly thickened.
- Check seasoning.
- For pork: preheat oven to 375 degrees.
- Combine bread crumbs, ginger, salt and pepper in shallow dish.
- Separately, combine mustard and syrup and brush all over pork tenderloins.
- Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
- Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
- Roast for 20-25 minutes or until internal temperature is 160 degrees.
- (Pork should still have a tinge of pink in the centre).
- Let pork sit for 5 minutes on cutting board.
- Slice diagonally into ½ inch thick slices.
- Place slices on serving dish and serve sauce on the side.