Maple Roast Pork Tenderloin with Apples

I just realized I haven't posted a recipe in awhile, with all my preoccupation with food politics and Iron Chef competitions and such. This is one of my absolute favorite dinners, and the ultimate cold weather comfort food, when served up with mashed potatoes. It needs mashed potatoes. Everyone I have ever made it for loved it. And it was on the menu at Epicurean for Saturday lunch too - in which case we fancied it up with mashed potatoes and parsnips with creme fraiche and roasted tomatoes on the vine. But I suggest serving it on the couch in a wide, shallow bowl over a big glop of mashed potatoes to catch all the drips.

Maple Roast Pork Tenderloin with Apples
Serves 4

1/2 cup maple syrup
2 Tbsp. Dijon or grainy mustard
2 Tbsp. chopped fresh rosemary (optional)
2 Tbsp. lemon juice
2 Tbsp. soy sauce
2 – 3/4 lb pork tenderloins
1 Tbsp. canola oil
1 Tbsp. butter
3 large Granny Smith, McIntosh or other tart apples, peeled, cored and sliced
1 1/2 cups apple cider or juice
1 tsp. cornstarch

In a small bowl, whisk together the maple syrup, mustard, rosemary, lemon juice, and soy sauce. Pour over the pork and marinate for at least 2 hours, or overnight.

Heat the oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. This should take about 5 minutes.

Transfer the pork to a baking dish and bake for 12-15 minutes. (If you have a meat thermometer, it should register 155°F/68°C). Transfer the pork to a cutting board, cover it with foil, and let it stand until you’re ready for it.

Meanwhile, add the butter to the skillet (don’t wash it out!) and sauté the apples for 5-7 minutes, until the apples are tender and golden. Transfer the apples to a plate. Add the marinade and apple cider to the pan and bring to a simmer, scraping up any flavourful browned bits stuck to the bottom of the pan.

Pour a small amount of the sauce (about 1/4 cup) into a small dish, whisk in the cornstarch until you get rid of all the lumps (this is called a slurry) and return the mixture to the pan. Simmer for about 5 minutes, until the sauce is slightly thickened. Return the apples to the sauce along with any juices that have collected on the plate.

Slice the pork and serve it topped with the apples and sauce.


What to do with the leftovers:

Keep them covered in the fridge for up to 2 days. Reheat in the microwave or eat them cold.

Dice the pork and stir it (along with any leftover apples and sauce) into a can of brown beans. Heat the whole thing up and serve it with mashed potatoes or oven fries.

Other things to do with it:

Honey Mustard Pork Tenderloin: Omit the apples. Marinate the pork in a mixture of 1/4 cup grainy mustard, 2 Tbsp. honey, and 1 Tbsp. sherry or white wine vinegar. Follow the instructions to drain and cook the pork. To make the sauce, combine the saved marinade with 1/2 cup chicken stock, 2 Tbsp. honey, 1 Tbsp. sherry or white wine vinegar and 1 Tbsp. grainy mustard in a small saucepan. Bring it to a boil, then simmer for 15 minutes and serve it with the pork.