Servings: 4 to 6
Prep time: 15 minutes
Cook time: 25 minutes
Resting time: 5 minutes
Ingredients
- 2 pork tenderloins, about 450 g each
- 45 ml (3 tablespoons) vegetable oil
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tablespoons) white miso
- 30 ml (2 tablespoons) Dijon mustard
- 30 ml (2 tablespoons) rice vinegar
- 80 ml (⅓ cup) dried cranberries, chopped
- 2 cloves garlic, minced
- 125 ml (½ cup) water
- Ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Remove the silver skin from the pork tenderloins using a sharp knife, then pat the meat dry thoroughly with paper towels. Season all sides with black pepper.
- In a bowl, combine the maple syrup, white miso, Dijon mustard, rice vinegar, chopped garlic, and dried cranberries. Whisk until smooth. Set aside.
- In a large ovenproof skillet, heat the vegetable oil over medium-high heat. Add the pork tenderloins and brown them on all sides for a total of 5 to 6 minutes, until they are a nice golden brown.
- Reduce the heat slightly, then pour the water into the skillet to deglaze the pan. Add the maple-miso mixture, then gently turn the fillets to coat them thoroughly with the sauce.
- Transfer the skillet to the oven and continue cooking for 12 to 18 minutes, depending on the thickness of the fillets, until the internal temperature reaches 71°C (160°F) in the center of the meat. Baste the fillets with the sauce halfway through cooking to achieve a glossy, flavorful glaze.
- Remove the fillets from the oven and transfer them to a cutting board. Cover loosely with aluminum foil and let rest for 5 minutes before slicing.
- Meanwhile, return the skillet to medium heat and reduce the sauce for a few minutes as needed, until it thickens slightly and coats the back of a spoon. Add a little water if the sauce becomes too thick.
- Cut the pork tenderloins into medallions and arrange them on a serving platter. Generously spoon the maple-miso sauce over the meat, then scatter the cranberries on top. Serve with potatoes and green vegetables.
