Indulge in the exquisite flavors of Maple Glazed Pork Tenderloin with Fingerling Potatoes and Roasted Vegetables, meticulously prepared by Executive Chef Nicholas Petitjean. The tender pork, glazed with maple syrup, is served alongside perfectly roasted fingerling potatoes and a colorful array of vegetables, making for a visually stunning and delicious dish.
Maple glazed pork tenderloin with fingerling potatoes, and roasted vegetables
Serves 4 people
Ingredients:
Pork tenderloin (1 package usually comes with two loins) Half a loin is one portion
5 pieces per person of Miniature potatoes (If you can find fingerlings use those.)
3 pieces per person of Cippolini onions
3 pieces per person Brussels sprouts, halved
1 piece per person Black mission figs, halved
6 tbsp Maple syrup
2 tbsp Sriracha
Kosher salt (measurements in the description below)
Black pepper, to taste
2 tbsp Butter
Vegetable oil
Method:
Preparation the night before:
- Take the pork, carefully remove the silver skin.
- Cut the pieces in half and place it in a shallow container.
- Mix two tablespoons of maple syrup and two tablespoons of salt (pro tip: at the Millcroft Inn and Spa we use crystal diamond kosher salt, we find it dissolves the best) and a healthy squirt of sriracha, coat the pork with the mixture and wrap it tight overnight.
The day of preparation:
- Preheat the oven to 375°F and in a medium sauce pan with salted water one pinch should do it (Remember that crystal salt we talked about earlier.) place your potatoes in the pan and cook them to fork tender.
- On a lined baking sheet, place your peeled cipollini, brussels sprouts, figs, and potatoes.
- Coat them with maple syrup, melted butter, salt and pepper let them roast to golden brown, this should take 30 – 45 minutes.
- While that is happening, take the pork out of the fridge and rinse off the cure, pat dry.
- In a large sauté pan, place 2 tablespoons of oil with a high smoke point. Let that come up to temperature and place the pork in it and sear all sides.
- Take the maple sriracha glaze and with a brush, rub it on the pork, place it in the oven, and cook the pork to medium-well (use a probe thermometer)
- The pork should done at 145°F, whatever you do please do not cut it right away, let it rest (the internal temperature will read 155°F).
- By now the potatoes, onions, brussels sprouts and figs are done.
- If your serving it family style, just place everything in a serving vessel and with the pork in the middle and the potatoes and vegetable around it.
- Don’t forget to pour that pan juice back on to the vegetables, that is all flavor.
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