Ingredients

• 1 pork tenderloin, approximately 500g
• Salt and pepper
• 125 ml (1/2 cup) Le Grand-Remous de l’Érablière maple mistelle syrup^[1]
• 175 ml (3/4 cup) 35% cooking cream
• 1 sprig of fresh rosemary (optional)
• 1 ml salt

Preparation

Pork

1. Preheat the oven to 400°F.
2. Season the pork tenderloin evenly with salt and pepper.
3. In a lightly oiled skillet over medium-high heat, brown the pork tenderloin for about 3 minutes per side (both sides).
4. Once the tenderloin is well browned, transfer it to a baking dish. Bake uncovered for 15 minutes or until a thermometer inserted into the center of the meat registers 63°C for medium rare.
5. Once cooked, cover the dish with aluminum foil and let rest for 10 minutes before carving and serving with sauce and your favorite sides.

Sauce

6. While the pork is cooking in the oven, remove the pan from the heat for about 1 to 2 minutes to allow the temperature to cool slightly before deglazing. Reduce the heat to medium-low.
7. Return the pan to medium-low heat, add the fresh rosemary, and pour the maple mistelle into the pan to deglaze. Reduce the mixture, stirring with a wooden spoon for 1 minute.
8. Add the cream and salt to the pan, stir, and reduce the mixture for 5 minutes, stirring frequently. Remove the rosemary. Set the sauce aside.