maple mustard pork tenderloin

Name: Maple Mustard Pork Tenderloin
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 large pork tenderloin, silverskin removed; freshly ground black pepper, to taste (i always use mixed peppercorns); ground himalayan sea salt; 1 1/2 tablespoon(s) olive oil; 1 tablespoon(s) ghee butter (clarified butter); 1/2 cup(s) red onions, diced; 2 large cloves garlic, pressed; 1/2 tablespoon(s) fresh ginger, finely minced; 1 tablespoon(s) fresh rosemary, chopped (substitute 1 tsp. dry rosemary); 1/4 cup(s) dry white wine; 1/2 cup(s) high quality maple syrup; 3 tablespoon(s) dijon mustard; 1/4 teaspoon(s) cayenne pepper, or to taste

13 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 19, 2019

This scrumptious dish is perfect when entertaining as it is quick and easy to make plus very elegant to serve!

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Three slices of pork tenderloin topped with a sauce on a white/orange plate with baby potatoes and broccoli.

prep time 10 Min

cook time 30 Min

method Stove Top

yield 4 servings

Ingredients

1 large pork tenderloin, silverskin removed
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt
1 1/2 tablespoons olive oil
1 tablespoon ghee butter (clarified butter)
1/2 cup red onions, diced
2 large cloves garlic, pressed
1/2 tablespoon fresh ginger, finely minced
1 tablespoon fresh rosemary, chopped (substitute 1 tsp. dry rosemary)
1/4 cup dry white wine
1/2 cup high quality maple syrup
3 tablespoons dijon mustard
1/4 teaspoon cayenne pepper, or to taste

How To Make maple mustard pork tenderloin

Step 1

Season pork with black pepper; set aside.

Step 2

In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip it and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin.
Step 3

When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.
Step 4

Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits.
Step 5

When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings
Step 6

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jyUCkemuLsE
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