Pork Tenderloin Ginger Crusted With Maple Mustard Sauce Recipes

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

Steps:

• To make sauce: melt butter over medium heat in small saucepan.
• Cook onion, stirring for about 5 minutes or until soft and starting to brown.
• Sprinkle with flour and cook, stirring for 1 minute.
• Whisk in stock, then mustard, syrup and soy sauce.
• Increase heat to medium high.
• Bring to boil.
• Boil gently, whisking, for about 5 minutes or until slightly thickened.
• Check seasoning.
• For pork: preheat oven to 375 degrees.
• Combine bread crumbs, ginger, salt and pepper in shallow dish.
• Separately, combine mustard and syrup and brush all over pork tenderloins.
• Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
• Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
• Roast for 20-25 minutes or until internal temperature is 160 degrees.
• (Pork should still have a tinge of pink in the centre).
• Let pork sit for 5 minutes on cutting board.
• Slice diagonally into ½ inch thick slices.
• Place slices on serving dish and serve sauce on the side.

Steps:

• Preheat oven to 375°.
• Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray.
• Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.
• While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently.
• Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.