Rosemary-Maple Pork Tenderloin

Rosemary-Maple Pork Tenderloin
Rosemary-Maple Pork Tenderloin

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium shallot finely chopped

  • Pork tenderloin (1 lb)

  • 1/4

    tsp kosher salt

  • 1/4

    tsp pepper

  • 2

    Tbsp canola oil

  • 1/2

    cup Marsala wine (or beef broth)

  • 8

    oz presliced baby portabella mushrooms

  • 2

    cups reduced-sodium beef broth

  • 1/2

    cup maple syrup

  • 3

    sprigs fresh rosemary

  • Cooking spray

  • 1

    (24oz) bag Dutch baby potatoes (or yukon)

  • 2

    Tbsp water

  • 4

    Tbsp unsalted butter

  • juice of one lemon

  • 1/2

    tsp kosher salt

Directions

Preheat oven, begin potatoes and start to microwave (5 minutes) While potatoes microwave, begin to brown tenderloin (10 minutes) Complete potatoes, begin to bake, then complete pork and serve (25 minutes) Potatoes Preheat oven to 450 degrees. Coat baking sheet with spray Cut potatoes in half, place in microwave-safe bowl with water and cover Microwave potatoes on high for 7-8 minutes or until tender. Cut butter into small pieces Drain potatoes. Squeeze lemon juice over potatoes, stir in butter and salt. Spread potatoes in single layer on baking sheet. Bake 10-12 minutes stirring occasionally or until golden. Serve Pork Tenderloin Chop Shallot Cut pork into medallion size pieces and season with salt and pepper (wash hands) Preheat large saute pan on medium-high for 2-3 minutes. Place oil in pan, then add pork. Cook 4-5 minutes, turning occasionally or until well browned. Remove pork from pan; cover to keep warm. Remove pan from heat and add Marsala. Stir in mushrooms and shallots. Cook and stir 2-3 minutes or until wine is reduced by about one-half. Stir in broth, syrup and whole rosemary sprigs. Return pork to pan; cover and cook about 15 minutes, turning pork occasionally or until pork is 145 degrees. Serve

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