Recipe: Maple Roast Pork Tenderloin

It's time for another recipe, this time birthday style! Yesterday was my gramma's birthday, and I cooked jher a birthday meal for her and the rest of the family. This was only the second time I'd cooked this particular recipe, but it turned out fabulously and I'm glad I now have a chance to share it on the blog because, really, everyone should try this. It. Is. Delicious.


I didn't take any pictures of the process this time because well, you know, I was concentrating on making sure everything was ready on time. And not burning stuff.


So, without further ado, I will skip straight to the full recipe:


Maple Roast Pork Tenderloin with Apples
Ingredients:
½ cup maple syrup2 Tbsp Dijon or grainy mustard2 Tbsp chopped fresh rosemary (optional)2 Tbsp lemon juice2 Tbsp soy sauce2 ¾ lb pork tenderloins1 Tbsp canola oil1 Tbsp butter3 large Granny Smith, McIntosh or other tart apples, peeled, cored and sliced1 ½ cups apple cider or juice1 tsp cornstarch


Directions:
1. In a small bowl, whisk together the maple syrup, mustard, rosemary, lemon juice and soy sauce. Pour over the pork and marinate for at least 2 hours, or overnight. Preheat the oven to 450 degrees.


2. Heat the oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. This should take about 5 minutes.


3.  Transfer the pork to a baking dish and bake for 20-25 minutes. Transfer the pork to a cutting board, cover it with foil, and let it stand until you’re ready for it.


4.  Meanwhile, add the butter to the skillet (don’t wash it out!) and sauté the apples for 5-7 minutes, until the apples are tender and golden. Transfer the apples to a plate. Add the marinade and apple cider to the pan and bring to a simmer, scraping up any flavourful browned bits stuck to the bottom of the pan.


5.  Pour a small amount of the sauce (about ¼ cup) into a small dish, whisk in the cornstarch until you get rid of all the lumps, and return the mixture to the pan. Simmer for about 5 minutes, until the sauce is slightly thickened. Return the apples to the sauce along with any juices that have collected on the plate.


6.  Slice the pork and serve it topped with the apples and sauce.

Happy Birthday Gramma!