Maple Mustard Pork Tenderloin

READY IN: 40mins

INGREDIENTS

  • 1largepork tenderloin, silverskin removed
  • 1⁄2 teaspoonblack pepper (or to taste)
  • 1⁄2 teaspoonsea salt, ground(or to taste)
  • 1 1⁄2 tablespoonsolive oil
  • 1tablespoonclarified butter
  • 1⁄2 cupred onion, diced
  • 2garlic cloves, pressed
  • 1⁄2 tablespoonginger, minced
  • 1tablespoonrosemary, chopped
  • 1⁄4 cupdry white wine
  • 1⁄2 cupmaple syrup
  • 3tablespoonsDijon mustard
  • 1⁄4 teaspooncayenne pepper (or to taste)

    • NUTRITION INFO

    Serving Size: 1 (224) g

    Servings Per Recipe:4

    Calories: 357.7

    Calories from Fat 116 g 33 %

    Total Fat 13 g 19 %

    Saturated Fat 4.1 g 20 %

    Cholesterol 89.7 mg 29 %

    Sodium 491.4 mg 20 %

    Total Carbohydrate30.6 g 10 %

    Dietary Fiber 1 g 4 %

    Sugars 24.9 g 99 %

    Protein 27.1 g 54 %

    DIRECTIONS

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

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