My friend Mr. M. discovered that pork here in Canada is actually not pumped full of growth hormones so its one of the only meats he can eat in good conscience. At Metro grocery they offer “traditionally raised” meats and meat products, including pork so I decided to pick some up and find a way to prepare it. I love pan sauces so when I stumbled upon this recipe I knew it was the one. I modified it a little by using pork tenderloin steaks which I pan fried, then used the other ingredients to make the pan sauce. Oh man it was good! The perfect balance of sweet and hot. And it only took maybe 10 minutes to cook. (I like my meat cooked medium well) It’s a great choice for a busy weeknight meal.
Each autumn, when corn is finally in season, I celebrate with a huge pot of corn on the cob, but I always forget from one year to the next, how to prepare it. I did a little research on the internet and found these tips. Never boil the corn in salted water because your corn will become tough. Instead, bring the water to boil with 2 tablespoons of sugar and 2 tablespoons of vinegar. Put corn in the boiling water and bring back up to a boil, then remove the pot from heat. Remove the corn and serve. You can keep it in the water for up to 10 minutes before it starts to get tough. I tried this method last night and the corn did turn out sweet and tender!
Mustard-Maple Pork Tenderloin
4 servings | Active Time: 30 minutes | Total Time: 45 minutes
3 tablespoons Dijon mustard, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage
Preheat oven to 425°F.
Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Per serving : 225 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 78 mg Cholesterol; 9 g Carbohydrates; 28 g Protein; 0 g Fiber; 479 mg Sodium; 489 mg Potassium, 1/2 Carbohydrate Serving, Exchanges: 1/2 other carbohydrate, 4 lean meat
From EatingWell: February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)