- 2 454 g (1 lb) each pork tenderloins
- 1 tablespoon vegetable oil
- Salt and ground pepper, to taste
- 4 French shallots, minced
- Some pomegranate seeds for decoration
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 cup maple syrup
- 1/2 cup Piger Henricus Réduit (gin)
- 2 garlic cloves, minced
- Pour all the marinade ingredients into a large freezer bag, add the pork tenderloins and massage to coat them thoroughly. Refrigerate for about 6 hours.
- Preheat oven to 180 °C (350 °F).
- Remove the pork tenderloins from the marinade and pat dry with paper towel. Set aside the marinade.
- In a skillet suitable for the oven, brown the meat in the oil over medium heat. Season with salt and pepper. Remove from heat and set aside. Remove grease from skillet.
- Brown the shallots 15 seconds in the skillet over medium heat. Add the marinade and simmer for about 1 minute or until sauce thickens. Return the pork tenderloins to the skillet and coat well.
- Bake 15 minutes for a pink-at-the-core cooking.
- Transfer the tenderloins to a plate, cover them with aluminum foil without tightening and rest aside for 5 minutes.
- Meanwhile, mix the sauce with a hand blender and adjust the seasoning.
- Slice the pork tenderloins and cover with the sauce. Decorate with pomegranate seeds.
- Serve with mashed sweet potatoes and green vegetables, if desired.
Refrigeration time: 6 hours
For the marinade, it is also possible to replace the Piger Henricus Réduit with a gin of your choice, adding 60 ml (1/4 cup) of maple syrup.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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