Monday, September 13, 2010

Maple Dijon Pork Tenderloin

Last night, the Aussie and I had my parents over for dinner. We had just bought a new roasting pan, so what better time to test it out! 

The whole dinner ended up having a 'maple' theme (appropriate for my French Canadian father), and it was great success - as Borat might say! 

Maple Dijon Pork Tenderloin with Roasted Potatoes and Butternut Squash
adapted from Rachael Ray's recipe



1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
1 teaspoon chopped fresh rosemary plus 4 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
6 pieces maple coppalino bacon 
6 small baking potatoes (1 1/2 pounds), quartered
1 small butternut squash, chopped into medium size chunks
Salt and pepper

In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan.  Place the marinated pork on top of the rosemary. Lay the bacon slices over the pork loin. 

Place the potatoes and butternut squash in a bowl. Drizzle with olive oil, salt and pepper; toss to mix. 

Scatter the potatoes around the pork. Season the pork with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes and squash.


I'll be back later this week with another maple inspired recipe. This time, it's dessert!

A little teaser, because I'm rude like that. ;)



R. 



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