- 2 pork tenderloins, about 1 lb each
- 1 tbsp butter
- 1 tbsp vegetable oil
- Salt and pepper
- 4 shallots, chopped
- 1 tbsp dijon mustard
- 1/2 cup maple syrup
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Dust the tenderloins with flour. In an ovenproof skillet, brown the meat in the butter and oil. Season with salt and pepper. Remove from the skillet. Set aside.
Add a little butter to the skillet, if necessary, and soften the shallots. Add mustard and maple syrup and simmer for about 1 minute, until it thickens. Return the pork to the skillet and coat with the sauce.
Bake for about 17 minutes for medium rare. Remove from the oven and cover with aluminum foil. Let rest for 5 minutes before slicing.
This dish goes great with mashed acorn squash and maple syrup.
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