INGREDIENTS

Plain flour

2 pork tenderloins, 450 g (1 lb) each

15 ml (1 tbsp.) butter

15 ml (1 tbsp.) vegetable oil

4 French shallots, chopped

125 ml (1/2 cup) Domaine du Grand Reed maple syrup

15 ml (1 tbsp.) Dijon mustard

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STEPS ​

1. Put the grill at the center of the oven. Preheat the oven to 180°C (350°F).

2. Place flour on a plate. Coat the pork tenderloins with the flour.

3. In an ovenproof skillet over medium-high heat, brown the pork tenderloins in the butter and oil. Salt and pepper. Reserve on a plate.

4. In the same skillet, soften the shallots. Add maple syrup, mustard, and simmer 1 minute or until sauce thickens. Return the pork tenderloins to the skillet and coat well with the sauce.

5. Bake for 16 to 17 minutes, for medium-rare. Remove from oven and cover with aluminum foil. Let stand 5 minutes before slicing.

6. Serve with barley pilaf with bacon bits and/or maple acorn squash purée, if desired.