Maple Pork Tenderloin Fillet With Caramelized ApplesPrint Print Without Images
A pork tenderloin naturally has a long, tapered end, which often means the ends are overcooked while the middle is perfect. However, filleting the tenderloin means it cooks quickly and evenly, and makes this delicious mid-week or company’s coming dish one of the easiest dinners you’ll ever bring to the table. The tender maple-and-mustard flavoured apples are the perfect accompaniment for this warming winter meal.
- 1 Tbsp. vegetable or or olive oil
- 1 Tbsp. butter
- 2 Lepp Farms raised Pork Tenderloins (choose ones on the smaller side)
- Freshly ground pepper
- 1 Tbsp. fresh thyme leaves
- 1 large or 2 small apples, cored and sliced
- 1 Tbsp. Maison Orphee Old-Fashioned grainy mustard and
- 2 Tbsp. maple syrup OR
- 3 Tbsp. Smak Dab Canadian Maple Mustard. in place of mustard and maple syrup
- 1/2 cup whipping cream
Cut the pork tenderloin into two equal pieces crosswise, and then butterfly each half lengthwise, but stop short of butterflying the long tapered end. Flatten with your hands to as even a thickness as possible. Now it resembles a chicken breast in size, shape and thickness, making it faster and easier to cook.
In a heavy skillet, heat the oil and butter over medium-high heat. Sprinkle the pork tenderloin fillet generously with pepper and thyme and cook for 3-5 minutes on each side, until golden and just cooked through (the middle should reach 145F).
Transfer to a plate and set aside.
Sauté the apples in the pan for a few minutes, until starting to soften and turn golden. Add the mustard, maple syrup and cream and cook, stirring, until the mixture is well blended, comes to a simmer and thickens. Pour the apples and sauce over the pork and serve immediately. That’s it!
You’ve just created a delicious, creamy dish just begging for some mashed potatoes or a crusty baguette to mop up all that incredible sauce.