Maple Dijon Pork Tenderloin with Sautéed Apple & Cranberry Sauce
Pork tenderloin is quick to prepare for a weeknight supper, but is elegant enough for Sunday dinner.
Author: Vincci Tsui, RD
Recipe type: Main, Pork, Gluten-Free
Makes: 4 servings
- 1 pork tenderloin, about 1 lb (454 g)
- 3 Tbsp (45 mL) maple syrup, divided
- 2 Tbsp (30 mL) Dijon mustard
- 2 cloves garlic, minced
- 1 tsp (5 mL) chopped fresh rosemary, plus extra sprigs for garnish
- ½ tsp (2 mL) freshly ground black pepper
- 2 tsp (10 mL) canola oil
- 3 cups (750 mL) peeled, sliced apples, about 2 large
- ¼ cup (60 mL) dried cranberries
- ¼ cup (60 mL) water or unsweetened apple juice
- Lemon juice, optional
- Preheat oven to 400˚F. Place tenderloin in a greased roasting pan.
- In a small bowl, combine 1 Tbsp (15 mL) of the maple syrup, mustard, garlic, rosemary and pepper. Brush over pork. Roast in preheated oven for about 25 minutes, or until a meat thermometer inserted in the thickest part of the tenderloin measures 155˚F (68˚C). Transfer tenderloin to a cutting board, tent with foil and let rest for 5-10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160˚F (71˚C).
- While pork is roasting, heat oil in a large skillet over medium heat. Add apples and sauté for 10 minutes, or until lightly browned. Reduce heat to low and add remaining 2 Tbsp (30 mL) of maple syrup and dried cranberries. Simmer, stirring occasionally, for 5 minutes, or until apples are tender and cranberries are plump.
- Add water to the roasting pan and deglaze, scraping up any brown bits. Strain liquid into the apple mixture and stir to combine.
- To serve, cut pork crosswise into thin slices. Top each serving with apple and cranberry sauce and garnish with a sprig of rosemary.