Maple-Mustard Pork Tenderloin

READY IN: 45mins

INGREDIENTS

  • 1largepork tenderloin, silverskin removed
  • 12 teaspoonblack pepper, to taste
  • 12 teaspoonsea salt
  • 1 12 tablespoonsolive oil
  • 1tablespoon ghee butter (substitute clarified butter)
  • 12 cupred onion, diced
  • 2largegarlic cloves, pressed
  • 12 tablespoonfresh ginger, minced
  • 1tablespoonrosemary, chopped(substitute 1 tsp. dry rosemary)
  • 14 cupdry white wine
  • 12 cupmaple syrup
  • 3tablespoonsDijon mustard
  • 14 teaspooncayenne pepper (to taste)
  • NUTRITION INFO

    Serving Size: 1 (224) g

    Servings Per Recipe:4

    Calories: 356.6

    Calories from Fat 116 g 33 %

    Total Fat 13 g 19 %

    Saturated Fat 4.1 g 20 %

    Cholesterol 89.7 mg 29 %

    Sodium 516.3 mg 21 %

    Total Carbohydrate30.3 g 10 %

    Dietary Fiber 0.9 g 3 %

    Sugars 24.9 g 99 %

    Protein 27 g 54 %

    DIRECTIONS

  • Season pork with black pepper; set aside. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.
  • Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits.
  • When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings.
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