Maple Crusted Pork Tenderloin

Submitted by Boomette

"A recipe from Ricardo"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• flour
• 2 pork tenderloin, of 454 g each
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• salt and pepper
• 2 shallots, chopped
• 1 tablespoon Dijon mustard
• 1⁄4 cup maple syrup
• fresh thyme (optional)

directions

1. Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
2. Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
3. Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
4. Cook in oven 16 to 17 minutes. It will still be pink a little bit.
5. Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

Reviews

[Tallie in Pacific NW]

Pork tenderloin was a first for me; as was the use of a shallot. I usually omit shallots and use Malibus or sweet Walla Walla onions. Today, was an out-of-the-box experience that REALLY paid of! This recipe was simple and delicious. I choose to slow cook the pork for 4 hrs on high temp and used Pure Organic Maple Syrup. The pork was moist, tender and easily separated when sliced w/a knife-smooth, like butter (I know, cliche'). I served this w/steamed broccoli & cauliflower and recipe #3053-mashed potatoes w/a dash of nutmeg! Thank you for sharing!

 

[AZPARZYCH]

This was very quick and easy to make and with just a few ingredients it still gave it a lot of flavor. I liked that the syrup/mustard made a thick glaze over the tenderloin; I had to cook mine a little longer to get it up to temp and ended up over cooking it a little (there was no pink left) but it was still juicy and tender so not too overcooked. Made for Newest Zaar Tag.