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

Instructions

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.