Now I have to admit something here dear readers... I am not the biggest fan of pork! Unless it's barbequed ribs hehe. I had a little allergy to pork growing up and my mom just never bothered to really make me any pork. As I grew into the teens, I decided to give it another go! What I discovered was I could eat pork, in moderation. So in essence, I had grew out of the allergy (for the most part). That's the "yay!"  part of the story, but the not so good part was that I never learned to really get around the "porky" flavour...unless... of course it had some thick sauce to cover it or some type of bread coating to mask it's "porky" flavour. So here I came up with another lucious sauce to cover that flavour, and I let the natural tenderness of the pork tenderloin really shine through. If I have to choose a cut of pork that I love it's tenderloin. It just melts in your mouth. This is a good one folks! If you're a fan of pork or just want a sauce to cover (like me) than give this a go tonight! OR you could always use this sauce on chicken too. Bon appetite!

Serves 2 generously or 3

Preheat the oven to 425 degrees F

Baking time: about 25-30 minutes

  • 1 pork tenderloin (nearly 1.5 lbs)
  • 1/2 tsp extra virgin olive oil
  • coarse salt and freshly cracked black pepper
  • 2 tbsp pure maple syrup
  • 4 dashes worcestershire sauce
  • 2 tbsps grainy mustard
  • 2 tbsp figs and port jam (specialty item, can substitute with a sweet jam like peach)

1. Preheat a non-stick skillet on medium high heat. Take the pork tenderloin, trim off the fat from the top and bottom, then drizzle a bit of olive oil and season with salt and pepper. Sear the meat on all sides. This should take a couple minutes. Then place the meat onto a foil-lined baking tray.

2. Preheat the oven to 425 F. In a small mixing bowl, whisk together the maple syrup, worcestershire sauce, grainy mustard, and the figs and port jam. Pour all of the sauce mixture on top of the seared tenderloin, but make sure to reserve 2 tbsps aside.

3. Place it into the oven to bake for about 30 minutes. Take it out half way through and re-bast it with the sauce that has dripped down. Check with a meat thermometer for doneness. Make sure not to overcook the meat. Take the meat out and tent it with a sheet of foil and let it cool a minute before slicing. Serve warm along side sweet potato fries and green peas.

Cook's Tip: You can use this sauce on 3-4 chicken breasts. You don't have to sear the chicken breasts though just bake until fully cooked.

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