Ingredients Jump to Instructions ↓

  1. 1 small stalk celery, cut into 2-inch lengths

  2. 1 carrot, peeled and cut into 2-inch lengths

  3. 1 onion, quartered

  4. 1 clove garlic, peeled

  5. 2 tablespoons pure maple syrup

  6. 2 tablespoons coarse-grained mustard

  7. 2 pork tenderloins, trimmed (1 1/2-2 pounds total) Salt & freshly ground pepper, to taste

  8. 2 teaspoons extra-virgin olive oil

  9. 1/2 cup dry white wine

  10. 1 cup reduced-sodium beef broth

  11. 1 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl. Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate. Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture. Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm. Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper. Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.


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