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Sunday, January 31, 2010

Easy Pork Tenderloin with Maple and Mustard

Pork really is the new chicken. Well, in my eyes anyways.

The great thing about pork is that, like chicken, it is so easy to cook and is not as heavy as red meat. It also goes very well with pretty much any flavor. This makes it a great alternative white meat to chicken, which we have all had a little too much of lately.

And sweetened and spiced up with a little Canadian maple syrup and some Dijon mustard? This is a dish that is hard to beat!

Easy Pork Tenderloin with Maple and Mustard
Adapted from recipe at
Serves 2

1 Pork Tenderloin (approx 450g), cut into 6 pieces
2 tbsp Flour
1/2 tsp Salt
1/2 tsp Fresh Black Pepper
2 tbsp Olive Oil
1 Yellow Onion, cut in large dice
1 cup Vegetable Stock
2 tbsp Maple Syrup
1 tbsp Wholegrain Mustard
1 tbsp Dijon Mustard
juice of half a lemon
1/4 cup Fresh Parsley, chopped

In a dish, mix together flour, salt, and pepper. Dredge each of the pork slices in the flour mixture.

Heat 1 tbsp of the olive oil in a large pan over medium high heat. Brown the pork on all sides, about 4 minutes. Remove the pork from the pan.

Add the remaining 1 tbsp of olive oil to the pan. Add the diced onion and sautée for about 2 minutes, until they just start to soften. Add the stock and let cook for 3-4 minutes. Add the maple syrup, both of the mustards, and the lemon juice and stir until combined.

Return the pork to the pan, cover, and let simmer for about 5-7 minutes until the pork is cooked. Sprinkle with parsley.

Great served with mashed potatoes or steamed rice.

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