Pork Tenderloin -- Ginger Crusted With Maple Mustard Sauce

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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