Maple Mustard Pork Tenderloin
This scrumptious dish is perfect when entertaining as it is quick and easy to make plus very elegant to serve!
Ingredients
- 1 large pork tenderloin, silverskin removed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan sea 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
- 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 steamed veggies.