Ingredients:
1/3 cup Dijon mustard
1/2 cup maple syrup
1 bottle beer ( I use Ale)
1 chopped onions
1 tablespoon butter
1 pork tenderloins
Directions:
In a sauce pan (med. heat), melt butter and add onion, until transparent.
Turn heat up to high, add beer, dijon and maple syrup.
Bring to a boil stirring, until it foams and rises.
Remove from heat and let cool at room temp.
Once cooled, put your roast in a large freezer bag, and pour marinade inside.
Let stand in fridge for at least 6 hrs, I prefer overnight.
Remove roast from bag, and pat dry.
Put in a shallow roasting pan, preheat oven to 425 F, and roast til’ meet thermometer reads 155 F.
Let stand for 15 to 20 minutes, cut into thick medallions.
I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 40 min.