Maple Mustard Glazed Pork Tenderloin with Apple Pan Sauce
- 1 pork tenderloin
- 1 tbsp. grapeseed oil (or any oil that can be heated to a high temperature)
- ¼ cup maple syrup
- 1 tbsp. grainy Dijon mustard
- 1 tart, crisp apple, thinly sliced
- 1 or 2 shallots, finely diced
- 1 tbsp. apple cider vinegar
- Remove the silver skin from the pork tenderloin.
- Sprinkle with salt and pepper.
- Heat oil in a heavy frying pan.
- Brown the pork tenderloin on all sides and remove to a plate
- Pour the maple syrup into the pan and allow it to reduce to about half.
- Stir in mustard.
- Roll the tenderloin around in the glaze to coat it well.
- Place in 375 degree oven for about 20 minutes.
- While pork is cooking, cut the apple into quarters and then cut each quarter in half. Slice thinly into little triangles.
- Finely dice the shallots.
- The cooking time will depend on the thickness of the pork.
- The internal temperature should be about 155 degrees.
- Remove from oven and place on a clean plate to rest for at least 10 minutes. Cover lightly with foil.
- Place frying pan over medium heat. Add 1 tbsp. butter and the shallots. Cook for a minute or two and add the apples.
- Sprinkle with salt and pepper and stir until the apples are tender/crisp.
- Add the apple cider vinegar, taste and adjust the seasoning.
- If the sauce is too dry, add water or apple cider 1 tbsp. at a time
- Slice the tenderloin and serve with pan sauce