NICOLE PARTON’S FAVORITE RECIPES: Pork Tenderloin with Rosemary Maple Sauce

Saturday, July 30, 2011

Pork Tenderloin with Rosemary Maple Sauce

Pork tenderloin is a versatile meat that works well in combination with different flavors and treatments, whether Wiener Schnitzel or Cubed Pork with Pineapple and Bell Peppers. With its many disguises, I’m sure Ron wouldn’t recognize it as the same cut, even if I served it nightly. Pork should be cooked until a meat thermometer inserted into the centre of your loin or roast registers 150 deg. F. or 66 deg. C. As this recipe does, searing it locks in the juices, helping to keep it moist, tender, and flavorful.

Pork Tenderloin with Rosemary Maple Sauce:

To Prepare the Meat:

1 tbsp. canola oil

1 lean pork tenderloin, about ¾ lb.

1 tbsp. Dijon mustard

¼ tsp. salt

Dash of coarsely ground pepper

To Prepare the Sauce:

2 tbsp. Dijon mustard

1-½ tsp. canola oil

1-½ tbsp. cider vinegar

2 tbsp. brown sugar

1 tsp. maple flavoring

2 tsp. snipped fresh rosemary leaves

Rosemary sprigs, as garnish

Preheat oven to 350 deg. F. Heat oil over medium-high heat in a large cast iron or ovenproof skillet. Rub tenderloin with a mixture of mustard, salt, and pepper. Remove pork to sizzling skillet, browning well on all sides. Place uncovered skillet in oven, roasting tenderloin 30 min., or until meat thermometer registers 150 deg. F. or 66 deg. C. Transfer pork to serving plate. Keep warm by foil-tenting 5 min.

In a small bowl, combine all sauce ingredients except rosemary sprigs. Pour sauce into skillet over medium heat. Bring to a boil, scraping up and stirring in the small browned bits of meat. Remove foil tent from meat, cutting pork into ¾-inch slices. Arrange on serving platter, adding meat juices from carving board to skillet. Simmer sauce 1 min., pouring over meat. Garnish with rosemary sprigs. Serves 2 to 3.