PORK TENDERLOIN WITH MAPLE MUSTARD SAUCE

PORK TENDERLOIN WITH MAPLE MUSTARD SAUCE image

Categories Pork Bake

Number Of Ingredients 17

Maple Mustard Sauce
1 tbsp (15 mL) butter
1 small onion, finely chopped
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) pure maple syrup
1 tbsp (15 mL) soy sauce
Salt and freshly ground pepper
Ginger-Crusted Pork
1 cup (250 mL) Panko or coarse dry bread crumbs
1 tbsp (15 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1 tbsp (15 mL) pure maple syrup
4 pork tenderloins (each about 12 oz/375 g)

Steps:

To make sauce, melt butter over medium heat in a small saucepan. Cook onion, stirring, for about 5 minutes or until soft and starting to brown. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in stock, then mustard, syrup and soy sauce and increase heat to medium-high. Bring to boil. Boil gently, whisking, for about 5 minutes or until slightly thickened. Check seasoning. (Sauce can be cooled, covered and refrigerated for up to 2 days). For pork, preheat oven to 375°F (190°C). Combine bread crumbs, ginger, salt and pepper in a shallow dish. Separately, combine mustard and syrup and brush all over pork tenderloins. Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick. Space tenderloins apart on foil-lined rimmed baking sheet or shallow roasting pan, placing tucked end underneath. Roast for about 40 to 45 minutes (if you are using just one large size tenderloin) or until internal temperature is 160°F (70°C) on an instant-read thermometer and pork has a tinge of pink in the centre. Meanwhile, reheat sauce in a small saucepan over medium heat, if necessary. Season sauce to taste with salt and pepper. Transfer pork to a cutting board and let rest for 5 minutes. Slice pork diagonally into 1/2-inch-(1-cm) thick slices. Place pork on warmed serving plate and serve sauce on the side.