Maple Mustard Pork Tenderloin
Even as a child, I was never really a winter person and the arrival of spring was always welcome. Knowing the mercury would finally start rising, meant the beginning of the spring season and it also brought something delicious to enjoy it even more… sugar shacks! In Québec, it’s a big culinary event that everyone loves to participate in. Fully loaded buses 🚌 taking people on tours, schools organizing day trips for students, families planning a day to drive to a nearby location… sugar shacks are the place to go during the spring time!
If you’ve never been to a sugar shack before, here goes…
Located on acres of property surrounded by maple trees (obviously), there’s a very large cabin, sometimes made of logs, with wood floors, long wooden tables and wood chairs – it’s very rustic looking and nothing fancy. Not all the time, but at certain places, they have an area for patrons to dance while a violinist 🎻 or accordionist plays folk music. Everything from savory to sweet like Old Fashioned Baked Beans with Bacon, Tourtière, Tarte au Sucre – Sugar Pie, and more, are cooked with this nice light amber syrup collected from the sap of the maple trees.
Outside, there can be tours for people to see how the process of harvesting maple sap works. Most of the time, there’s a long half empty log where clean snow is placed and then hot maple syrup is poured over. Using wooden sticks, everyone gathers to swirl the maple around their sticks as it gets harder when it contacts the cold snow – I love that! Some places even have a sleigh pulled by horses 🐎 so guests can enjoy a ride on the property. This is a sweet day that Québécois enjoy every year…
Knowing that the worst is behind us and we’re moving towards warmer weather 😎, I’m sharing an incredible recipe with you that I’ve been enjoying for years… my Maple Mustard Pork Tenderloin!
This easy Maple Mustard Pork Tenderloin recipe is a great start to a new season and brings a popular culinary event from Québec to your table! The lovely combination of maple 🍁 and mustard along with other ingredients gives a nice distinctive flavor to the sauce.
This is the kind of recipe you want to keep around as it doesn’t take too much time ⏰ to make and is elegant to serve. It’s the perfect dish for any occasion! Go buy some quality maple syrup and enjoy this Maple Mustard Pork Tenderloin meal as we Québécois like to highlight as a “Spring Celebration”.
Bon Appétit!🍽
Here are more great pork recipes for you to enjoy…😀
– Pizza Rustica
– Brown Sugar Mustard Glazed Ham
– Caribbean Jerk BBQ Pork Chops
– BBQ Pork Ribs
– Spicy Sausage Penne all’Arrabbiata
– Ultimate Slow Cooker Chili
– Crown Roast of Pork
and for even more delicious pork recipes 🐖, click on this link… Recipe Category • Pork
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Maple Mustard Pork Tenderloin
Hover to scale
Ingredients
- 1 large pork tenderloin, silverskin removed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan pink salt, to taste
- 1 1/2 tbsp. olive oil tips & tricks
- 1 tbsp. ghee butter (substitute clarified butter)
- 1/2 cup red onions, diced
- 2 large cloves garlic, pressed
- 1/2 tbsp. fresh ginger, minced
- 1 tbsp. fresh rosemary, chopped (substitute 1 tsp. dry rosemary) tips & tricks
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/2 cup high quality maple syrup tips & tricks
- 3 tbsp. Dijon mustard
- 1/4 tsp. cayenne pepper, or to taste
Directions
- Preheat oven to 375ºF
- Season the tenderloin with ground sea salt and freshly ground black pepper; set aside.
- In an ovenproof skillet over medium-high heat, add oil. When it gets hot, add pork and cook on one side until brown, about 1 ½ minutes.
- Flip it over and transfer to the preheated oven; cook for 18-20 minutes or until the internal temperature reaches 140-145ºF.
- Remove from the heat and place the tenderloin on a board. Cover loosely with foil to keep it warm while making the sauce.
- Return the skillet to the stove and remove some excess oil. Add clarified butter and turn the heat to medium.
- When hot, add onions and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour in white wine to deglaze the bottom of the pan, scraping off any brown bits.
- When the liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until it turns into a syrupy texture, about 8 minutes.
- Slice the pork and spoon it over. Served with mashed potatoes and veggies.
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