Maple-Roasted Pork Tenderloin
Recipe courtesy of Kayleigh Johnson, Executive Chef, Eastern Shore & Yacht Country Club (Melfa, Va.)
Ingredients
- pork tenderloin - 1 ea., 1.5 lb.
- salt - to taste
- pepper - to taste
- Ingredients for the Glaze
- maple syrup - 1 cup
- soy sauce - 3/4 cup
- Dijon mustard - 1 oz.
- fresh ginger - 1 Tbsp., juiced
- salt - to taste
- pepper - to taste
Instructions
- Preheat oven to 435° F.
- Trim pork tenderloin as needed. Salt and pepper to taste.
- In a quart container, combine maple syrup, soy sauce, Dijon mustard and ginger. Microwave 30 seconds for juicing. Salt and pepper to taste.
- Divide glaze into two separate containers and label: one for raw, one for cooked.
- Use the raw to glaze the pork as needed.
- Roast pork until it reaches 130° F.
- Glaze pork again using cooked glaze. Return to oven and cook to 145° F.
- Let rest before slicing and serving. (Chef's note: Pairs well with mashed or roasted potatoes and tri-colored carrots.)