I’m ready to share a recipe that’s a true masterpiece of flavors: Maple-Glazed Mustard Pork with Caramelized Shallots. This dish features tender pork coated in a tangy mustard glaze with a hint of sweet maple syrup, perfectly complemented by rich, caramelized shallots. It’s an impressive and delicious meal that’s perfect for any special occasion or a delightful dinner at home.
The inspiration for this recipe comes from my love of combining sweet and savory elements to create a harmonious and flavorful dish. The maple glaze adds a delightful sweetness that pairs beautifully with the savory pork and the deeply caramelized shallots. Ready to create this culinary delight?
Let’s gather our ingredients and get started!
Maple-Glazed Mustard Pork with Caramelized Shallots
Ingredients
- 2 pork tenderloins about 1 lb each
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 4-6 shallots peeled and halved
- 2 cloves garlic minced
- 1/2 cup chicken broth
- Salt and black pepper to taste
- Fresh thyme or rosemary for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Glaze: In a small bowl, whisk together the Dijon mustard, maple syrup, whole grain mustard, and apple cider vinegar. Set aside.
- Season the Pork: Season the pork tenderloins with salt and black pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the pork and sear on all sides until browned, about 5 minutes.
- Caramelize the Shallots: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved shallots and cook, stirring occasionally, until they begin to caramelize, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Glaze and Roast the Pork: Brush the pork tenderloins generously with the mustard-maple glaze. Add the chicken broth to the skillet, then transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve the sliced pork with the caramelized shallots and drizzle with any remaining glaze. Garnish with fresh thyme or rosemary.
Notes
- Make sure to let the pork rest before slicing to retain its juices.
- For a more intense flavor, marinate the pork in the glaze for a few hours before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Calories: 320
- Protein: 25g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 15g
Bringing It All Together:
So, there you have it – Maple-Glazed Mustard Pork with Caramelized Shallots, a sweet and savory masterpiece that’s sure to impress. I hope you enjoy this recipe as much as I do. It’s a fantastic way to create a delicious and memorable meal for your family and friends. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
