Maple Roast Pork Tenderloin With Goat Cheese Fries
Roast pork tenderloin is always a quick roast dinner that's perfect for any day of the week. Glazed with maple syrup and Dijon mustard, this delicious pork tastes sensational with warm goat cheese Superfries®.
2 tbsp Dijon mustard
4 tsp maple syrup
1 tbsp olive oil
1/4 tsp each salt and pepper
2 pork tenderloins, each about ¾ to 1 lb (350 to 500 g)
1 bag (650 g) McCain® Superfries® Straight Cut
1/3 cup crumbled goat cheese
Mixed Greens Salad:
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp minced shallot
1/4 tsp salt
8 cups mixed greens
1 cup halved grape tomatoes
- Preheat oven to 450˚F (230˚C). Stir together mustard, maple syrup, oil, salt and pepper. Pat pork dry with paper towel; brush mustard glaze all over tenderloins. Transfer to baking sheet lined with parchment paper; roast for 20 to 25 minutes or until internal temperature reaches 160°F (71°C). Tent with foil and let stand for 10 to 15 minutes before slicing.
- Meanwhile, bake McCain® Superfries® Straight Cut according to package directions. While still hot, sprinkle with goat cheese.
- Mixed Greens Salad: Whisk together oil, vinegar, shallot and salt; toss with greens. Stir in tomatoes.
- Slice tenderloins and serve with McCain® Superfries® Straight Cut and Mixed Greens Salad.
Tip: Add 1/4 cup (60 mL) chopped pecans to salad if desired.