3 Tbsp maple syrup (grade B is fine)
3 Tbsp low-sodium soy sauce
2 tsp Dijon mustard
1/4 tsp ground pepper
4 garlic cloves, peeled and smashed
1 pound pork tenderloin, divided into 4 pieces
2 pears, quartered and cored
1 Tbsp extra virgin olive oil
2 tsp fresh rosemary, chopped (or 1 teaspoon dried)
In small bowl, whisk together the maple syrup, soy sauce, mustard, pepper and garlic cloves. Transfer to a large, sealable plastic bag, then add the pork, seal and refrigerate for 3 hours or overnight.
Heat the oil in a large saute pan over medium-high heat. Add the pork and pears. Remove the pears after about 3 to 4 minutes, and keep warm. Cook pork for about 6 minutes, then turn and continue to cook until cooked through, about 5 minutes longer. (If the bottom of the pan becomes too dark while cooking, lower the heat slightly and add a few tablespoons of water to the pan.)
Top the pork with the pears, sprinkle with rosemary and serve.
This recipe is also linked to...
Sweet Indulgences Sunday
Seasonal Inspiration Saturday
Simply Delish Saturday