Pork Tenderloin -- Ginger Crusted With Maple Mustard Sauce

Submitted by Just Call Me Martha

"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."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 8

ingredients

• Maple Mustard Sauce

• 14.79 ml butter
• 1 small onion, finely chopped
• 14.79 ml flour
• 236.59 ml chicken stock
• 29.58 ml Dijon mustard
• 29.58 ml pure maple syrup
• 14.79 ml soy sauce
• salt and pepper

• Ginger Crusted Pork

• 236.59 ml panko breadcrumbs (Japanese coarse dry crumb) or 236.59 ml coarse dry breadcrumbs
• 14.79 ml ground ginger
• 2.46 ml salt
• 1.23 ml pepper
• 44.37 ml Dijon mustard
• 14.79 ml pure maple syrup
• 4 (1360.77 g) pork tenderloin

directions

1. To make sauce: melt butter over medium heat in small saucepan.
2. Cook onion, stirring for about 5 minutes or until soft and starting to brown.
3. Sprinkle with flour and cook, stirring for 1 minute.
4. Whisk in stock, then mustard, syrup and soy sauce.
5. Increase heat to medium high.
6. Bring to boil.
7. Boil gently, whisking, for about 5 minutes or until slightly thickened.
8. Check seasoning.
9. For pork: preheat oven to 375 degrees.
10. Combine bread crumbs, ginger, salt and pepper in shallow dish.
11. Separately, combine mustard and syrup and brush all over pork tenderloins.
12. Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
13. Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
14. Roast for 20-25 minutes or until internal temperature is 160 degrees.
15. (Pork should still have a tinge of pink in the centre).
16. Let pork sit for 5 minutes on cutting board.
17. Slice diagonally into ½ inch thick slices.
18. Place slices on serving dish and serve sauce on the side.

Reviews

[K9 Owned]

Amazing. Super pork recipe - nice and moist with a good crust. I placed a wire rack over the baking sheet so that the bottom would crisp up as well. The OMG part kicks in with that sauce. I used one tenderloin for the two of us but made the full amount of sauce. So glad that I did. I used about half - I know that should have been for four people but I could honestly eat that sauce with a spoon. Happy to have some frozen now. Thanks for sharing this beauty!<br/><br/>I have made this a couple of times now and love it just as much as the first time. I routinely make at least the full amount of sauce (sometimes double it) as I have discovered that it is wonderful with both ham and chicken! Great to have in 4 ounce containers to elevate a weekday meal.

 

[Deantini]

I give this 4 stars for the sauce and 5 stars for the tenderloin; we were not too thrilled with the sauce which was a surprise reading the other reviews. I made exactly as stated and with real maple syrup. The tenderloin was moist and flavourful; the crust came off the bottom when I moved it to a cutting board. But still delicious.

 

[Lazymaisy]

Great recipe for a birthday dinner. I tented the pork which I shouldn't have done because the crust became soft. It was delicious nonetheless. The sauce was indeed a hit.

 

[greysangel]

Terrific, flavorful and best of all ...EASY! Make more sauce..you will want it! Thank you for sharing!

 

[Kit..ty Of Canada]

This is a great recipe. I made one pork tenderloin for 2 & cut back on the sauce. Next time I will increase the sauce as it as delicious. I prepared everything ahead of time for dinner. Served baked potatoes & brussel sprouts #111662. Great dinner that I will be making again. Thank you Just Call Me Martha.