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Maple, Mustard and Riesling Pork Tenderloin Recipe

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This recipe for Maple, Mustard and Riesling Pork Tenderloin is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Riesling
¼ c. maple syrup
3 tbsp. Dijon mustard
3 tbsp. olive oil
2 tbsp. grainy mustard
2 cloves garlic minced
¼ teaspoon pepper
8-10 slices thick cut maple bacon
3 lbs. pork tenderloin
8 oz shallots (about 8 large, or Vidalia onion)
Directions:
Directions:
1) In a dish large enough to hold pork or in a large resealable bag, mix together ¾ cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.

2) Add pork; turn to coat.

3) Cover and refrigerate, turning once, for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)

4) Wrap tenderloins with bacon and secure with toothpicks as needed.

5) Cut shallots into 1/2-inch (1 cm) thick pieces; place in roasting pan. Top with pork; drizzle with remaining marinade.

6) Roast in 325ºF (160ºC) oven, basting 2 or 3 times with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or meat thermometer registers 160ºF (71ºC), about 2 hours. (Or at 375ºF for 30-45 minutes minutes)

7) Reserving pan juices, transfer pork and shallots to serving platter; tent with foil and let stand for 10 minutes before slicing pork thinly.

8) Place pan over medium heat; bring juices to boil. Add remaining wine; cook, stirring and scraping up any brown bits on bottom of pan, for 2 minutes. Add cornstarch as needed to thicken.

9) Mix carving juices into pan juices; spoon some over pork slices. Serve remainder on the side.
Personal Notes:
Personal Notes:
Recipe adapted from Canadian Living.

 

 

 

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