This dish plays maple's sweetness off tart lemon juice to enhance flavors in meats and poultry. The piquant maple-mustard glaze can be used on just about everything, including marinating and basting and as a base for vinaigrette.
Nutrition per serving may change if servings are adjusted.
1 small stalk celery, cut into 2-inch lengths
1 carrot, peeled and cut into 2-inch lengths
1 onion, quartered
1 clove garlic, peeled
2 tablespoons pure maple syrup
2 tablespoons coarse-grained mustard
2 pork tenderloins, trimmed (1½-2 pounds total)
Salt & freshly ground pepper, to taste
2 teaspoons extra-virgin olive oil
½ cup dry white wine
1 cup reduced-sodium beef broth
1 teaspoon cornstarch
Preheat oven to 425°F.
Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl,
Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.
Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.
Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.
Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.
Remove toothpicks and cut the pork into ¼-inch slices. Overlap slices on a platter; top with sauce.
187 calories;5 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 22 g protein; 7 mcg folate; 60 mg cholesterol; 6 g sugars; 4 g added sugars; 1713 IU vitamin A; 2 mg vitamin C; 27 mg calcium; 1 mg iron; 283 mg sodium; 472 mg potassium
Vitamin A (34% daily value)
Carbohydrate Servings: ½
Exchanges: 1 vegetable, ½ other carbohydrate, 3 lean meat, ½ fat