This is my one of my favourite things my mother in law makes. She's an amazing cook.
I made this recipe last night. It wasn't as good as hers but it was still pretty damn good!
Ginger-Crusted Pork Tenderloin with Maple Mustard Sauce
Pork tenderloin is one of the most simple meats to prepare and is
melt-in-your-mouth tender and juicy when properly cooked. To get the most
accurate reading on an instant-read meat thermometer, insert it lengthwise into
the centre of the tenderloin. Panko bread crumbs are a Japanese coarse dry
crumb. If they are not available, grind oven-baked dry bread sticks or melba
toast in a food processor to coarse crumbs. Store-bought dry bread crumbs will
work, but tend to give a more sandy texture.
Maple Mustard Sauce
1 tbsp (15 mL) butter
1 small onion, finely chopped
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) pure maple syrup
1 tbsp (15 mL) soy sauce
Salt and freshly ground pepper
Ginger-Crusted Pork
1 cup (250 mL) Panko or coarse dry bread crumbs
1 tbsp (15 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1 tbsp (15 mL) pure maple syrup
4 pork tenderloins (each about 12 oz/375 g)
To make sauce, melt butter over
medium heat in a 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 and increase heat to
medium-high. Bring to boil. Boil gently, whisking, for about 5 minutes or until
slightly thickened. Check seasoning. (Sauce can be cooled, covered and
refrigerated for up to 2 days).
For pork, preheat oven to 375°F
(190°C). Combine bread crumbs, ginger, salt and pepper in a 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
rimmed baking sheet or shallow roasting pan, placing tucked end underneath.
Roast for about 20 to 25 minutes
or until internal temperature is 160°F (70°C) on an instant-read thermometer
and pork has a tinge of pink in the centre.
Meanwhile, reheat sauce in a
small saucepan over medium heat, if necessary. Season sauce to taste with salt
and pepper. Transfer pork to a cutting board and let rest for 5 minutes. Slice
pork diagonally into 1/2-inch-(1-cm) thick slices. Place pork on warmed serving
plate and serve sauce on the side.
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