This recipe is easy
Maple mustard pork tenderloins with radish salad
Ingredients
Marinade
Radish salad
Preparation
On the stove
Marinade and pork tenderloin
- Combine all marinade ingredients in a glass dish. Season with salt and pepper. Set aside half of marinade in a small bowl (this will be used as salad dressing).
- Season tenderloins with salt and pepper. Place tenderloins in dish and coat well with marinade. Cover and refrigerate for 1–8 hours.
- Drain pork tenderloins and set aside marinade. In an oiled skillet over medium-high heat, sear pork tenderloins for 2 minutes on all 4 sides, brushing with marinade. Cover and continue cooking over medium-low heat until a thermometer inserted in centre of meat reads 60°C (140°F), about 8–10 minutes, flipping several times. Transfer to a plate, cover with foil and let stand for 10 minutes.
- Meanwhile, in a small saucepan of boiling salted water, blanch asparagus ribbons for 1–2 minutes, depending on thickness. Drain and submerge in a bowl of cold water to prevent further cooking. Drain again and dry.
- In a large bowl, combine chilled asparagus with radishes, greens and herbs. Drizzle with remaining marinade to taste. Season with salt and pepper. Mix well.
- Slice pork tenderloins. Serve with radish salad.
