1- Place the grill in the center of the oven. Preheat at 180 °C (350 °F).
2- Flour the tenderloins. In a pan that goes in the oven, sear the tenderloins in butter and oil. Reserve
3- Add butter in the pan if needed. Cook the shallots (or onions) until tender. Add mustard, maple syrup and simmer until the sauce thickens. Put the tenderloins back in the pan and roll them in the sauce.
4- Cook for 16 to 17 minutes (pale pink in the center).
5. Remove from oven and cover with aluminum paper. Let it rest for 5 minutes before slicing. Decorate with fresh thyme.
6. Serve with barley pilaf and or squash puree.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 114.5mg||35 %|
|Sodium 131mg||5 %|
|Potassium 705.5mg||19 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4g|
|Protein 35.1g||50 %|
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Calories per serving: 241
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