Maple Glazed Pork Tenderloin
Prep Time
Serves
Cooking Mode
3 tbsp Sensations Pure Maple Syrup
1 tbsp Compliments Soya Sauce
2 tbsp Sensations Original Dijon Mustard
1 tbsp Compliments Cider Vinegar
1 whole pork tenderloin (about 2 pounds total)salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
3 tbsp Sensations Pure Maple Syrup
1 tbsp Compliments Soya Sauce
2 tbsp Sensations Original Dijon Mustard
1 tbsp Compliments Cider Vinegar
1 whole pork tenderloin (about 2 pounds total)salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
Directions
1Preheat oven to 450°F.
2In a small bowl, mix together maple syrup, soy sauce, mustard, and vinegar until well blended; set aside.
3Season pork all over with salt and pepper to taste.
4Heat oil in a 14‑inch frying pan or sauté pan over high heat.
5Add pork and cook until undersides are seared, about 3 minutes; vent stove as meat may splatter.
6Turn pork over and cook to sear other sides, 2-3 more minutes.
7Transfer pork to a baking pan. Bake for 10 minutes.
8Spoon half the maple syrup mixture evenly over pork and continue baking for another 10 minutes.
9Spoon remaining syrup mixture over pork and continue baking until pork is just barely pink in center of thickest part (150°F), 3-5 more minutes.
10Transfer to a serving platter or cutting board and let meat rest 5 minutes before carving.
11Spoon pan juices over meat and serve.
Tips
1
Thinly slice any leftover pork and pile it onto slices of your favourite Artisan bread. Top with shredded Fresh Swiss Cheese and broil open face until toasted.
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Personal Note
Personal Note