Ingredients:
1 tablespoon butter
1 small onions, finely chopped
1 tablespoon flour
1 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon soy sauce
salt and pepper
1 cup panko (Japanese coarse dry crumb) or 1 cup coarse dry breadcrumbs
1 tablespoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon mustard
1 tablespoon pure maple syrup
4 (12 ounce) pork tenderloins
Directions:
To make sauce: melt butter over medium heat in small saucepan.
Cook onion, stirring for about 5 minutes or until soft and starting to brown.
Sprinkle with flour and cook, stirring for 1 minute.
Whisk in stock, then mustard, syrup and soy sauce.
Increase heat to medium high.
Bring to boil.
Boil gently, whisking, for about 5 minutes or until slightly thickened.
Check seasoning.
For pork: preheat oven to 375 degrees.
Combine bread crumbs, ginger, salt and pepper in shallow dish.
Separately, combine mustard and syrup and brush all over pork tenderloins.
Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
Roast for 20-25 minutes or until internal temperature is 160 degrees.
(Pork should still have a tinge of pink in the centre).
Let pork sit for 5 minutes on cutting board.
Slice diagonally into 1/2 inch thick slices.
Place slices on serving dish and serve sauce on the side.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.