PORK TENDERLOIN ICED WITH A PIGER HENRICUS RÉDUIT AND MAPLE
- 2 - 454 g (1 lb) each pork tenderloins
- 15 ml (1 tablespoon) vegetable oil
- Salt and ground pepper, to taste
- 4 French shallots, minced
- Some pomegranate seeds for decoration
- 15 ml (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) soy sauce
- 125 ml (1/2 cup) maple syrup
(preferably amber for its rich taste)
- 125 ml (1/2 cup) Piger Henricus Réduit
(gin and maple syrup liqueur)
- 2 garlic cloves, minced
- Pour all the marinade ingredients into a large freezer bag, add the pork tenderloins and massage to coat them thoroughly. Refrigerate for about 6 hours.
- Preheat oven to 180 °C (350 °F).
- Remove the pork tenderloins from the marinade and pat dry with paper towel. Set aside the marinade.
- In a skillet suitable for the oven, brown the meat in the oil over medium heat. Season with salt and pepper. Remove from heat and set aside. Remove grease from skillet.
- Brown the shallots 15 seconds in the skillet over medium heat. Add the marinade and simmer for about 1 minute or until sauce thickens. Return the pork tenderloins to the skillet and coat well.
- Bake15 minutes for a pink-at-the-core cooking.
- Transfer the tenderloins to a plate, cover them with aluminum foil without tightening and rest aside for
- 5 minutes. Meanwhile, mix the sauce with a hand blender and adjust the seasoning.
- Slice the pork tenderloins and cover with the sauce. Decorate with pomegranate seeds. Serve with mashed sweet potatoes and green vegetables, if desired.
Refrigeration time: 6 hours
For the marinade, it is also possible to replace the Piger Henricus Réduit with a gin of your choice, adding 60 ml (1/4 cup) of maple syrup.