- 1 [1-pound / 454-g] pork tenderloin
- 1 tablespoon [15 mL] vegetable oil
- 1/2 cup [125 mL] white wine
- 1/2 cup [125 mL] chicken broth
Marinade
- 2 tablespoons [30 mL] Dijon mustard
- 2 tablespoons [30 mL] maple syrup
- Freshly ground black pepper, to taste
- Salt, to taste
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- Clean pork tenderloin.
- Mix together all marinade ingredients [Dijon mustard, maple syrup, pepper and salt] into a bowl.
- Add pork tenderloin; well coat with marinade, then leave tenderloin to marinate for at least 1 hour, refrigerated.
- Preheat oven to 400°F [205°C].
- Heat vegetable oil into hot oven into an oven-safe casserole.
- Remove pork tenderloin from marinade; brown pork tenderloin into hot oil into preheated oven for 5 to 10 minutes.
- Lower oven temperature to 350°F [180°C].
- Roast pork for 20 minutes, pouring in some of the marinade at the beginning of roasting time then every once in a while.
- Leave tenderloin to rest for 5 minutes.
- Meanwhile, pour white wine into cooking juices; reduce mixture by 3/4th over high.
- Pour in chicken broth, bring to a boil, then leave sauce to simmer for 15 to 20 minutes.
- Slice then serve pork tenderloin slices, coated with mustard maple syrup sauce.
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