Maple Roasted Berkshire Pork Tenderloin

For Two Servings - expand as required:
Pork tenderloin
2 Tablespoons maple syrup (2 servings)
1 Shallot, finely diced
100 ml Dry Red Wine
100 ml Chicken Stock
1 tablespoon Grainy Disjoin Mustard
2 tablespoons chilled butter
1 tablespoon chopped fresh Thyme

Preheat the over to 400F.

In a small bowl coat all sides of the pork loin with the maple syrup, season with walt and pepper.

Heat a medium sized pan over medium-high heat. Add vegetable oil to the pan and sear the pork on all sides, about two minutes.

Transfer the pan to the oven and allow to rest for five minutes.

To make the sauce, continue to keep the pan on low heat. Add the shallots and garlic and saute for one minute.

Add the wine, chicken stock and mustard and simmer until slightly thickened, about two minutes.

Whisk in the shilled butter and thyme. Taste and adjust with salt and pepper.

Core temperature for the pork loin, using digital thermometer: 140-145F for medium, 160F for well done.



At one of the cooking classes offered by Vancouver's The Dirty Apron Cooking School we did this great pork tenderloin dish.

Berkshire Pork Tenderloin is premium quality, and I have made this dish with regular good quality tenderloin and it is just fine.


The searing brings out the maple syrup fllavours. Don't put too much tenderloin in one pan are too much juice can come out of the meat and it won't cook with the crusted maple syrup flavour.