Across the autumnal plains of Rohan, maple mustard pork tenderloin with caramelized onions takes centre stage at a hearty fall feast.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the radiant autumn leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
In Rohan
From across the windswept plains of the Riddermark, the riders of Rohan come to Edoras for a great autumnal feast. The crowning jewel of the grand feast is a rustic and flavourful roast pork tenderloin. Glazed with a rich maple mustard sauce and nestled on a bed of sweet, caramelized onions, the pork is roasted until blushing pink and tender. Served with an earthy parsnip and apple purée, this roast pork tenderloin is a delicious and flavourful entrée perfect for a fall feast.
Ingredients
Pork tenderloin: Sometimes called pork fillet, this tender and lean cut of pork is taken from the muscle on the back of the animal, along the centre spine. As this muscle is one of the least used, it is extremely tender. While not even close when it comes to price, pork tenderloin is essentially the same cut as beef tenderloin, making it a popular choice. This cut is also very lean which means it does better with high temperatures and short cooking times.
Onions: I like to use sweet or Vidalia onions, but regular yellow onions will work as well. Caramelizing onions does take some time – they need to be cooked low and slow. Plan for 45 to 60 minutes to fully caramelize the onions. Of course, they can be made ahead of time and stored in the fridge.
Maple syrup: Maple syrup adds sweetness to the sauce and compliments the tangy mustard. You could substitute with honey, although you will want to add a bit less as it is sweeter than maple syrup.
Mustard: I prefer using grainy mustard for this recipe, although you could substitute with Dijon mustard if you prefer.
How to Make Maple Mustard Pork Tenderloin with Caramelized Onions
Season the pork
If you can, get your pork tenderloin trimmed with the silver skin removed. Silver skin is a thin membrane that covers part of the tenderloin in a white, silvery coating. This connective tissue will not tenderize with cooking so it is recommended to remove it if you can.
To remove silver skin, slide a sharp boning knife, or other thin bladed knife, under the silver skin at one end. Once the cut is made, grasp the flap of silver skin and pull it taught while running the blade of the knife along the piece of meat under the silver skin. Angle the blade upwards at a slight angle to keep the slice thin. Keep pulling the flap of silver skin taut and the knife should easily slide under it. Discard the silver skin when done.
In a small bowl combine 1 1/2 tsp kosher salt and 1/4 tsp pepper with the garlic powder, onion powder, dried thyme, paprika, and poultry seasoning. Rub the seasoning into both tenderloins and let sit for at least 45 min or up to a few hours. Remove from the fridge a half hour before roasting to allow the meat to come up to room temperature.
Caramelize the onions
In a wide skillet, add the butter and 1 tbsp olive oil and heat over medium heat until the butter begins to melt. Add all the onions along with a generous pinch of kosher salt. Cook for 3 to 4 minutes over medium heat until the onions begin to soften. Then turn down the heat to medium low.
Cook the onions over medium low heat until they are very tender and a deep brown colour. Keep an eye on the onions, stirring regularly, to ensure they caramelize evenly and do not stick to the pan. Add a bit more olive oil if the onions begin to stick. The onions will take about 45 minutes. Transfer the caramelized onions to a 9×13″ baking dish and set aside.
Roast the pork
Preheat the oven to 400°F. In a small bowl, combine the maple syrup, grainy mustard, minced garlic, balsamic vinegar, Worcestershire sauce, 1/2 tsp kosher salt and 1/4 tsp pepper. Whisk together and set aside.
Heat a skillet over high heat and add the remaining 1 tbsp olive oil. When the pan is hot, add the tenderloins and sear, turning occasionally, until the pork is golden brown on all sides. Transfer the tenderloins to the roasting pan with the onions.
Deglaze the skillet with the beef broth. Bring the broth to a simmer, using a wooden spoon to scrape up all the brown bits from the skillet. Add the maple syrup mixture and bring back to a simmer. Cook for 3 to 4 minutes until the sauce reduces slightly. Pour the sauce over the tenderloins.
Roast the pork for 15 to 20 minutes until it reaches an internal temperature of 145°F. Transfer the tenderloins to a cutting board and loosely tent with foil to rest. Allow the pork to rest for 10 to 15 minutes before carving.
Serve the Maple Mustard Pork Tenderloin with Caramelized Onions
To serve, slice the pork tenderloins into medallions. On a serving platter, arrange the caramelized onions from the roasting pan. Arrange the pork tenderloin slices on top of the onions. Spoon the remaining pan juices over the pork. This pork tenderloin recipes pairs perfectly with our parsnip apple purée. Enjoy!
