Maple-Glazed Mustard Pork with Caramelized Shallots
Maple-Glazed Mustard Pork with Caramelized Shallots features tender pork coated in a tangy mustard glaze with sweet maple syrup, perfectly complemented by rich, caramelized shallots. This impressive and delicious dish is perfect for special occasions or a delightful dinner at home.
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
And there you have it! Your Maple-Glazed Mustard Pork with Caramelized Shallots is ready.
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad. Enjoy the tender, flavorful pork and the rich, caramelized shallots that make this meal truly special.
A few tips from my kitchen to yours:
- 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