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Julie van Rosendaal
Dinner with Julie, Calgary
> An easy pork tenderloin recipe to share with your family.
½ cup (125 mL) maple syrup
2 Tbsp (30 mL) dijon or grainy mustard
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) soy sauce
2 Tbsp (30 mL) chopped fresh rosemary
2 pork tenderloins, about ¾ lb (340 g) each, trimmed
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) butter
2 apples, cored and sliced
1 cup (250 mL) apple cider or juice
1 tsp (5 mL) cornstarch
Prepare marinade by mixing together maple syrup, mustard, lemon juice, soy sauce and rosemary in a large bowl or ziploc bag. Add tenderloin, ensuring all sides are coated in marinade. Marinate in refrigerator for at least 30 minutes.
Preheat oven to 400°F. Heat oil and butter in a deep pan over medium heat. Sear marinated pork, ensuring that it is brown on all sides, then transfer to a baking dish to roast for 15-20 minutes, or until the internal temperature reaches 155°F (68°C). Let pork rest for at least 5 minutes before serving.
Meanwhile, sauté apples using the same pan that was used to brown pork. Deglaze with remaining marinade and apple cider, scraping up all the brown bits. Mix cornstarch with 1 tsp water and add to sauce to thicken.
Serve slices of tenderloin with a drizzle of apple sauce.
Yield: 6