Directions
- 1Unwrap pork tenderloin and cut it into medallions.
- 2Trim some of the fat off if you want.
- 3In a bowl, mix together 1/2 cup of Dijon mustard, 1/4 cup maple syrup, and 1 tablespoon of rice wine vinegar.
- 4Place the medallions in a baking dish and toss them in the sauce.
- 5Add a pinch of salt.
- 6Drizzle with olive oil.
- 7Cut carrots in half and place them on a baking sheet.
- 8Add baby potatoes to the baking sheet.
- 9Drizzle the potatoes and carrots with olive oil and add a pinch of salt.
- 10Put the baking sheet with the vegetables in the oven along with the baking dish with the pork.
- 11After the pork is cooked, flip it and broil for a minute or two.
- 12Remove the pork from the oven and put it on a plate.
- 13Pour the remaining sauce into a pan and reduce it on the stove.
- 14Add chili flakes to the sauce.
- 15Serve the pork over mashed potatoes with carrots on the side and top with the sauce and fresh rosemary.
Ingredients
- 2 pork tenderloin
- 0.5 cup Dijon mustard
- 0.25 cup maple syrup
- 1 tablespoon rice wine vinegar
- 1 pinch salt
- 1 drizzle olive oil
- 6 carrots
- 1 handful baby potatoes
- 1 pinch rosemary
- 1 pinch chili flakes
Equipment
scissorsknifebaking dishbowlspatulatongsoven
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