Sunday, March 18, 2007

Maple-Mustard Pork Tenderloin for 36

My butcher has had a great price on pork tenderloin lately, so I've cooked it a couple of common meals in a row. This time, I got thinking about pork, and what would go well with it, and immediately thought of maple. And mustard as a nice complementary flavor. I went looking for ideas on the net and found a lot of people using apple cider vinegar, and that was an excellent addition - it ensured that the sauce wasn't too sweet. I served this with mashed sweet potatoes, steamed broccoli and salad.

Maple-Pork Tenderloin for 36
12 lbs pork tenderloin (about 8)
kosher salt
freshly ground pepper
vegetable oil

8 oz maple syrup
8 oz dijon mustard
4 oz apple cider vinegar, plus extra for deglazing
2 tbsp chopped fresh sage

Preheat the oven to 350 degrees.

Sprinkle the pork tenderloin with salt and pepper and set aside for at least 5 minutes.

Mix the sauce ingredients together.

Preheat one or more large heavy pans. Add just enough vegetable oil to coat the bottom of the pan. Working in batches, sear the tenderloins for 2 minutes on each side, for 6 to 8 minutes total. Place onto a baking sheet. When all the tenderloins are seared, coat them generously on all sides with the sauce. You will use about half of the sauce. Reserve the extra.

Roast tenderloins in the oven for 15-30 minutes or until they reach an internal temperature of 145 to 160, depending on how well done you like your pork. Remove from oven, cover loosely in foil, and let rest for 10-15 minutes before carving.

While the tenderloins are roasting, deglaze the searing pans with extra cider vinegar, scraping up all the accumulated fond. Add reserved maple-mustard sauce to pan and set aside. When the tenderloins are done, add any pan juices from the roasting pans, and reduce sauce by 1/3.

To serve, slice roasted tenderloins into medallions and place on platters, topped with maple-mustard sauce.

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