Maple Glazed Pork Tenderloin
Maple Glazed Pork Tenderloin
These maple glazed pork tenderloins perfectly embody Quebec cuisine: quality local pork coated with our precious maple syrup. The combination of sweet maple with tangy Dijon mustard creates an irresistible sauce.
This quick recipe (35 minutes!) is perfect for an elegant weeknight dinner. The pork stays pink and juicy thanks to oven-finishing after pan-searing.
Ingredients
Ingredients
Instructions
Preheat the oven
Place the rack in the center of the oven. Preheat to 180°C (350°F).
Dust the pork tenderloins
Place flour on a plate. Coat the pork tenderloins in flour, shaking off excess.
Brown the pork
In a heat-resistant ovenproof skillet over high heat, sear the pork tenderloins in butter and oil for about 2 minutes per side. Season with salt and pepper. Transfer to a plate.
Prepare the sauce
In the same skillet, sauté the onions for 1 minute. Add maple syrup and mustard. Simmer for 1 minute until the sauce thickens slightly.
Sauce and cook
Return the tenderloins to the skillet and cover with sauce. Cook for 16-17 minutes for medium pork.
Rest and serve
Remove from oven, cover with aluminum foil and let rest for 5 minutes. Slice and serve, drizzling with sauce.
Serving Suggestions
Serve these pork tenderloins with squash purée or maple mashed potatoes to stay on theme. It's a perfect dish for fall evenings!
Frequently Asked Questions
5 questions about this recipe
Internal temperature should reach 63°C (145°F) for juicy medium-rare. Pork can remain slightly pink in the center.
