Pork Tenderloin w/Spiced Maple Syrup
- 1lb. Pork Tenderloin
- 1 Tbsp Champagne Vinegar
- 1 Tbsp Attar Monadnock Maple BBQ Blend
- 1/2 Tsp salt
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbps New Hampshire Maple Syrup
Combine the dry spices and Champagne vinegar. Roll the pork tenderloin in the spice mixture to evenly coat.
Pour olive oil into a sauté pan. Using medium heat, brown the tenderloin off on all sides.
Turn down heat to lowest setting and cover the pan.
Continue cooking the tenderloin, turning every 5-10 minutes. You can also finish the tenderloin in a 350F oven. Cook tenderloin until you reach an internal temp of 155F (approximately 30-45 minutes.)
After the tenderloin has rested for at least 5 minutes, slice into coin-sized pieces approximately 1/4 inch thick.
For entree portions - lay 4 to 5 slices each plate and drizzle the Maple Syrup over the pork.
For appetizer portions - fan the slices across a serving plate and drizzle with Maple Syrup. Serve with toast rounds of the same size.