Pork Tenderloin Recipes – Maple Dijon Pork Tenderloin with Maple Glazed Apples
April 21, 2009
This is my favorite pork tenderloin recipe of all time. A great mix of contrasting flavors, this makes for a delicious, and healthy dinner. Not to mention it is simple, and fairly quick to prepare.
Ingredients:
• A nice, juicy 500g pork tenderloin
• ¼ cup Dijon mustard
• Touch of olive oil
• ½ cup maple syrup
• 1 tbsp Fresh rosemary
• 2 granny smith apples
• 1 tbsp butter
• Salt and pepper
Add ¼ cup of maple syrup, olive oil, and chopped rosemary to Dijon mustard. Sprinkly with salt and pepper. Stir together. Spread half of mixture onto pork tenderloin, and if you have the time, let it marinade for a few hours or overnight.
Place pork tenderloin in the oven, at 350C, for about 30 min. It is best to use a meat thermometer, to ensure you take the pork tenderloin out at the right time.
While the pork tenderloin is baking, peel and slice the apples. Place them in a non-stick frying pan with some butter. Sautee until they begin to soften. Add the rest of the maple syrup to the frying pan. Sautee the apples until the maple syrup has been absorbed by the apples, and they are soft.
After pork has been baking for 25 minutes, baste with the rest of the sauce. When the pork reaches 150°, remove from the oven, and let sit five minutes. Slice pork into medallions, and serve with maple glazed apples on top.
Wine Recommendation: A nice fruity pinot noir, an Australian Shiraz, or a nice unoaked Chardonnay, that has a lot of flavor.
What makes this recipe great: delicious contrasting flavors. The sweetness of the maple, with the tartness of granny smith apples. The sweetness of the maple with the tartness of Dijon mustard. Amazing!
