Filet de porc à l’érable et à la moutarde

Name: Filet de porc à l’érable et à la moutarde
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: french
Ingredients: 700 g pork tenderloin, trimmed of silverskin; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter; 2 pcs shallots, finely diced; 2 clove garlic, minced; 80 ml pure maple syrup (amber or dark); 2 tbsp Dijon mustard; 1 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; 120 ml low-sodium chicken stock; 1 tsp fresh thyme leaves, finely chopped

By Culiora

Filet de porc à l’érable et à la moutarde served on a plate, photographed in natural light

Tender pork tenderloin is seared until golden, roasted, and coated in a glossy glaze of pure maple syrup, Dijon mustard, and apple cider vinegar. The balance of sharp mustard and caramelized sweetness keeps the lean pork exceptionally juicy. It is a quintessential Quebecois classic that comes together in under an hour.

Servings: 4
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Ingredients

700 g pork tenderloin, trimmed of silverskin
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 pcs shallots, finely diced
2 clove garlic, minced
80 ml pure maple syrup (amber or dark)
2 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp apple cider vinegar
120 ml low-sodium chicken stock
1 tsp fresh thyme leaves, finely chopped

Instructions

Preheat the oven to 200°C. Pat the pork tenderloin dry with paper towels and season thoroughly on all sides with the salt and black pepper.
In a small bowl, whisk together the maple syrup, Dijon mustard, wholegrain mustard, and apple cider vinegar until smooth; set aside.
Heat the olive oil and 1 tablespoon of the butter in a large oven-safe skillet (such as cast iron) over medium-high heat. Add the pork tenderloin and sear until browned on all sides, about 2 to 3 minutes per side (6 to 8 minutes total).
Transfer the skillet directly into the preheated oven and roast until the internal temperature reaches 60°C to 63°C, approximately 12 to 15 minutes.
Transfer the cooked pork to a warm plate or cutting board, tent loosely with aluminium foil, and let it rest for 8 to 10 minutes (the internal temperature will rise to a juicy medium at around 65°C).
Place the skillet back onto the stovetop over medium heat. Add the finely diced shallots and cook for 2 minutes until translucent, then stir in the minced garlic and thyme, cooking for 30 seconds until fragrant.
Pour in the chicken stock to deglaze the pan, scraping up any browned bits stuck to the bottom with a wooden spoon. Boil for 2 minutes until the liquid reduces by half.
Stir in the maple-mustard mixture along with any accumulated meat juices from the resting plate. Simmer for 3 to 4 minutes until the sauce turns glossy and lightly coats the back of a spoon. Remove from heat and swirl in the remaining 1 tablespoon of cold butter to finish the sauce.
Slice the rested pork tenderloin into 1.5 cm thick medallions, arrange on a serving platter, and spoon the warm maple-mustard sauce generously over the top.