Piece of life
For any person living in Quebec, there is a chef who we cannot ignore: Ricardo. As soon as I arrived, I quickly heard about him, and I became, like most Quebecers, his fan. So, I have my pile of magazines and books [including one autographed. My husband had provided me with this little surprise, how beautiful love is…]. But the icing on the cake is that most of his recipes are available for free on his website. So, if you have some lack of inspiration, I suggest you go to his site, it is impossible that you do not find something that fits you.
And if there is Ricardo’s recipe that I love more than anything else, it is this recipe for pork with maple syrup. The first time I tried it was at a friends’ home in Quebec, and since then, it has been a success at our home. Whether it is for our weekly meals or for receiving visitors, this recipe always works. And I have been systematically preparing it for our non-Canadian visitors, 100% success guaranteed [maple syrup is the local Quebec product par excellence].
Star ingredient: maple syrup
Who does not know maple syrup? Even if it is not the most popular ingredient in France, you have already heard of it inevitably. It is the symbol of Quebec gastronomy, and until these days, I have never met anyone who does not like it.
But do you know where maple syrup comes from? Well, as its name says: from the maple tree. During the end of winter/beginning of spring, the temperature variations [freezing at night and thawing during the day] allow the maple sap to absorb the sugar and flow out through small incisions cut on the tree. This is called “sugar time,” and it is a viral event in Quebec. The sugar shack visits are mandatory, a tradition to share with family and friends, to enjoy numerous traditional dishes, all of them prepared with maple syrup.
Once the maple sap is collected, it is an evaporation process that will lead to its transformation into syrup. Then, it will be categorized according to its colour and taste. In Quebec, it is defined five categories: extra-clear, clear, medium, amber and dark. The lighter the syrup, the lighter its taste, and the darker the syrup, the more pronounced and caramelized it is. According to your use [and taste, of course], you can choose which syrup is the most appropriate one. Generally, I prefer amber syrup, which is the one I use for all my recipes [sweet and savoury]. But no matter the category you choose, make sure that the syrup is 100% pure.
About the Pork Tenderloin with Maple
Divine is the only word that comes to my mind for this recipe. The soft caramelized taste of the maple syrup combined with the pork is just magical. And it is prepared in a short time. I usually serve it with mashed potatoes or rice. A recipe that is easily prepared only with some basic ingredients and the famous maple syrup.
Pork Tenderloin with maple
- 2 tenderloins pork
- 250 ml maple syrup (amber for me)
- 2 full TBsp Dijon mustard
- 2 shallots
- fat ingredient (butter, oil or a mix of both)
- flour (to coat the meat)
- salt and pepper to taste
- Preheat the oven to180°C (350°F).
- Finely chop the shallots.
- Coat the pork tenderloins with flour.
- In a frying pan, heat some fat (butter, oil or a mixture of both), then, brown the pork tenderloins on all sides. Once they are golden brown, remove them from the pan and set them aside.
- In the same pan, saute the shallots for 1 minute (if necessary, add some more fat). Then, add the mustard and the maple syrup. Add salt and pepper. Let the sauce thicken for about 5 minutes.
- If you are using an oven-safe pan: put the pork tenderloins in it and coat them well with the sauce.If not, transfer the pork to an oven-safe dish and pour the sauce over it.
- Take it to oven for about 25 min.