Maple Roast Pork Tenderloin with Apples
January 22, 2008
This made it onto the Epicurean menu – for which we fancied it up with mashed potatoes and parsnips (correction: puree of potatoes and parsnips with crème fraiche) and roasted tomatoes on the vine. But I suggest serving it on the couch in a wide, shallow bowl, over a big glop of mashed potatoes to catch all the drips.
- Makes: Serves 4-6.
1In a small bowl, whisk together the maple syrup, mustard, rosemary, lemon juice, and soy sauce. Pour over the pork and marinate for at least 2 hours, or overnight.
2When you're ready for dinner, preheat the oven to 400F. Heat the oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. This should take about 5 minutes.
3Transfer the pork to a baking dish and bake for 15-20 minutes. (If you have a meat thermometer, it should register 155°F/68°C). Transfer the pork to a cutting board, cover it with foil, and let it stand until you’re ready for it.
4Meanwhile, add the butter to the skillet (don’t wash it out!) and sauté the apples for 5-7 minutes, until the apples are tender and golden. Transfer the apples to a plate. Add the marinade and apple cider to the pan and bring to a simmer, scraping up any flavourful browned bits stuck to the bottom of the pan.
5Pour a small amount of the sauce (about 1/4 cup) into a small dish, whisk in the cornstarch until you get rid of all the lumps (this is called a slurry) and return the mixture to the pan. Simmer for about 5 minutes, until the sauce is slightly thickened. Return the apples to the sauce along with any juices that have collected on the plate.
6Slice the pork and serve it topped with the apples and sauce.