Maple Glazed Pork Tenderloin

Last night at cooking class, we made a delicious pork tenderloin, drizzled in maple syrup and a sherry vinegar reduction. We served it with carmelized pears and some mashed potatoes mixed with cheese, green onions, and garlic. It was so decadent, and yet so simple to make, so I did a variation of it for supper tonight.

MAPLE GLAZED PORK TENDERLOIN WITH MULLED WINE SAUCE & CARMELIZED APPLES
1 pork tenderloin
2 tsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. pepper
1/2 tsp. salt
2 tbsp. maple syrup

Rub pork with olive oil, then mix the spices together and sprinkle all over. Bake at 350 F for 25-30 minutes (until meat thermometer reads at least 155 F.) While pork is cooking, baste occasionally with maple syrup. Tent with foil afterwards.

Carmelized Apples:
Thinly slice two apples. Melt 1 tbsp. butter in a pan and sprinkle with sugar (I used Cinnamon Sugar.) Over medium high heat, lay apples in the pan and sprinkle with more sugar (don't overcrowd the pan; do it in batches.) As apples begin to carmelize and brown, flip them over, then set them aside in a bowl and cover with tinfoil to keep warm.

Mulled Wine Sauce:
When the apples are done, pour 1/2 c. red wine and 1/2 c. apple juice into the pan. Add 1/2 tsp. Mulling Spices if you like. Bring to a boil, then simmer until liquid has reduced to a few tablespoons. Use a slotted spoon to scoop out the Mulling Spices.

To serve, thinly slice the pork and lay it on the plate, alternating with pieces of carmelized apple. Drizzle with mulled wine sauce. Serve with potatoes that have been mashed with minced garlic, green onions, grated cheese (I used mozzarella), and some butter. I also served them with braised carrots (slice them and cook them for a few minutes in a shallow pan of water. I used the same pan that I used for the apples and the glaze, so there was some flavour left in the pan.) My cooking teacher showed us to make a little "tower" out of them, so I hoped that would impress the kids. It did, but they still didn't like them (they were "al dente" and my kids prefer mushy cooked carrots.)

I'm telling you, this meal was amazing! The flavours were perfect. I absolutely love pork tenderloin, because it always turns out so amazing.

I have to run now, because my children are still sitting at the table, (my son is picking out the green things from his potatoes) and I just heard a blood-curdling scream. Maybe that means they're ready for dessert?