Mix the mustard and maple syrup.
Marinate pork in the refrigerator for 1 or 2 hours.
Remove the pork from the marinade and sear in a skillet, in a small amount of oil.
Bake at 350°F (180°C)until done. Set aside.
Sauté the shallots in a small amount of oil.
Add the garlic and the white wine. Reduce by half.
Add the beef broth and half the marinade.
Simmer at least 15 minutes.
Adjust the seasoning.
Cut the tenderloins into 8 slices, and serve immediately.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.