Maple Pork Tenderloin
Recipe
Here we can't wait for spring to arrive!
For the heat, but also for the maple season, so important in Beauce!
Catherine's maternal grandfather had a maple grove and she went to "run" the maple trees every weekend. She even did it with a horse pulling a large wooden barrel. She and her cousins went all over the place to get boilers and empty them into the big barrel. She loves maple so much that you might even think she fell into a barrel when she was young. haha!
She always has a gallon of maple syrup next to her olive oil.
Maple Pork Tenderloin
Ingredients
(For 2 pork tenderloins)
- 2 pork tenderloins
- 2 French shallots, minced
- 2 cloves of garlic, minced
- 1 C. tarragon at the table
- 3 tbsp. Dijon mustard
- 3 tbsp. tbsp extra robust olive oil
- 1/4 cup. maple and bourbon balsamic vinegar
- 1/4 cup. maple syrup
- 1 C. tsp salt
- 1 C. teaspoon pepper
Maple Pork Tenderloin
Ingredients
(For 2 pork tenderloins)
- 2 pork tenderloins
- 2 French shallots, minced
- 2 cloves of garlic, minced
- 1 C. tarragon at the table
- 3 tbsp. Dijon mustard
- 3 tbsp. tbsp extra robust olive oil
- 1/4 cup. maple and bourbon balsamic vinegar
- 1/4 cup. maple syrup
- 1 C. tsp salt
- 1 C. teaspoon pepper
Preparation
- Mix all the marinade ingredients, pour into a Ziploc bag and add the pork tenderloins.
- Leave to marinate in the refrigerator for at least 6 hours or even better overnight.
- Place 3 tbsp. of olive oil in an oven-safe pan, pat the fillets dry before searing them on all sides.
- Add the marinade to the pan, cover and place in the oven at 375 degrees for 10 minutes or until the meat is slightly pink.
- Cut the pork tenderloins and serve with accompaniments and the marinade.
Note: The next day, make a salad with the rest of the cold or warm pork, add dried cranberries, walnuts, feta and our Xquise maple vinaigrette .
Enjoy your food !
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