Maple Glazed Pork Tenderloin
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
Put the grill at the center of the oven. Preheat the oven to 180°C (350°F).
Place flour on a plate. Coat the pork tenderloins with the flour.
In an ovenproof skillet over medium-high heat, brown the pork tenderloins in the butter and oil. Salt and pepper. Reserve on a plate.
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.
Bake for 16 to 17 minutes, for medium-rare. Remove from oven and cover with aluminum foil. Let stand 5 minutes before slicing.
Serve with barley pilaf with bacon bits and/or maple acorn squash purée, if desired.