Roasted Pork Tenderloin with Maple Drizzle

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 Roasted Pork Tenderloin with Maple Drizzle
When using quality pasture-raised pork, there really isn’t much that needs to be done in the kitchen to enhance what will already be meat with fantastic flavour. Tenderloin is one of my favourite cuts of pork, but this recipe below can be easily adjusted to suit most cuts. The amount of ingredients for the maple sauce will be enough for at least 8 servings. It’s easy to make and will last in the fridge for 1-2 weeks. - Jon Steinman
Servings
Ingredients
  • 1 pork tenderloin
  • oil, vegetable
  • 1/2 cup maple syrup
  • 3 tbsp butter
  • 1 tbsp soy sauce or tamari
  • 1 clove garlic
  • Salt and Pepper to taste
Servings
Ingredients
  • 1 pork tenderloin
  • oil, vegetable
  • 1/2 cup maple syrup
  • 3 tbsp butter
  • 1 tbsp soy sauce or tamari
  • 1 clove garlic
  • Salt and Pepper to taste
Instructions
Maple Drizzle
  1. Combine maple syrup, butter, soy sauce and garlic in a small saucepan.
  2. Bring to a boil and simmer until it reduces by half.
  3. Add salt and pepper to taste.
  4. Keep hot on the stove while you prepare your pork.
Pork Tenderloin
  1. Rub the tenderloin gently with a generous amount of salt and pepper.
  2. Preheat oven to 450F (some ovens you might want to heat to 500F… experiment on more than one occasion and find what temperature you like)
  3. When the oven has reached cooking temperature, bring a well oiled pan (preferably cast iron) to a high heat and sear all sides of the tenderloin until browned.
  4. Place directly in oven.
  5. Depending on the size of the tenderloin, you should only need 5-10 minutes in the oven. Use a thermometer to test the temperature in the middle of the tenderloin. If it’s good quality meat from a farmer or butcher you trust, don’t let the temperature go above 140F. The goal here is to keep the middle of the tenderloin pink and juicy. Over time, you will figure out what works for you.
  6. Remove the tenderloin from the pan and let it sit on a cooling rack for a few minutes. This will allow the meat to settle and the juices will be contained within the meat and not pour out onto the cutting board. Once settled, slice the tenderloin to your desired thickness and fan the pink-centered pork on the plate. Might look nice garnished with a sprig of thyme. Drizzle with the maple drizzle and melt into decadence!