INGREDIENTS 

Flour

2 pork fillets each weighing 1 lb (454 g) each

15 ml (1 tbsp) butter

15 ml (1 tbsp) vegetable oil

Salt and pepper

4 shallots, chopped

15 ml (1 tbsp) Dijon mustard

1/2 cup (125 mL) maple syrup

PREPARATION

Place the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F).

Flour pork tenderloins. In an ovenproof skillet, brown in butter and oil. Salt and pepper. Remove from the pan. Book.

Add a little butter to the pan if necessary, then soften the shallots. Add the mustard and maple syrup and simmer for about 1 minute, until the sauce thickens. Put the pork tenderloins in the pan and coat well.

Bake for 16 to 17 minutes, for a pink cooking.

Remove from oven and cover with aluminum foil. Let stand 5 minutes before slicing. Decorate with fresh thyme.

Serve with barley pilaf with bacon and / or maple pepper puree.

TIP:

For lovers of sauce, do not hesitate to double it.