Ingredients
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-
2
-
1
-
1
-
-
2
-
1
-
1/4
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-
-
-
-
-
-
Directions
Maple Crusted Pork Tenderloin,A recipe from Ricardo,Pork tenderloin was a first for me; as was the use of a shallot. I usually omit shallots and use Malibus or sweet Walla Walla onions. Today, was an out-of-the-box experience that REALLY paid of! This recipe was simple and delicious. I choose to slow cook the pork for 4 hrs on high temp and used Pure Organic Maple Syrup. The pork was moist, tender and easily separated when sliced w/a knife-smooth, like butter (I know, cliche’). I served this w/steamed broccoli & cauliflower and recipe #3053-mashed potatoes w/a dash of nutmeg! Thank you for sharing!,This was very quick and easy to make and with just a few ingredients it still gave it a lot of flavor. I liked that the syrup/mustard made a thick glaze over the tenderloin; I had to cook mine a little longer to get it up to temp and ended up over cooking it a little (there was no pink left) but it was still juicy and tender so not too overcooked. Made for Newest Zaar Tag.
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Steps
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1
Done
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Put the Rack in the Middle of the Oven. Preheat Oven to 350 F (180 C). |
|
2
Done
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Flour the Pork Tenderloins. in a Ovenproof Skillet, Brown the Pork in Butter and Oil. Add Salt and Pepper. Remove from the Skillet. Set Aside. |
|
3
Done
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Add a Little Bit of Butter in the Skillet If Needed, Then Softened the Shallots in the Skillet. Add Mustard, Maple Syrup and Let Simmer About 1 Minute, Until Sauce Thickens. Put the Tenderloins Back in the Skillet and Coat Well With the Sauce. |
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4
Done
|
Cook in Oven 16 to 17 Minutes. It Will Still Be Pink a Little Bit. |
|
5
Done
|
Remove from the Oven and Cover With Foil Paper. Let Rest 5 Minutes Before Slicing. Garnish With Fresh Thyme. |
