Maple Cream Butter Baked Pork Tenderloin

• 1 whole Boneless Pork Tenderloin (about 4 Pound Size)
• 3 Tablespoons Canola Oil (For Coating The Pork Tenderloin)
• 1/2 Tablespoons Black Pepper
• 1/2 teaspoons Onion Salt
• 2 cups Vegetable Stock
• 1 stick Sweet Cream Butter, Room Temperature
• 2 cups Pure Maple Syrup
• 1 package 2 Ounce Package, Real Bacon Bits (optional In Maple Cream Butter)

1. Preheat oven to 375 F.
2. On a clean work surface place boneless tenderloin roast and using a brush coat the tenderloin with canola oil.
3. Add black pepper and onion salt to the top of tenderloin.
4. Place coated seasoned tenderloin in a 9 x 12 baking dish with vegetable stock.
5. Cover with aluminum foil and bake at 375 F for 30 minutes.
6. While the pork tenderloin is baking grab a mixing bowl and add room temperature sweet cream butter and maple syrup.
7. Using a hand mixer on low speed cream mixture together.
8. If you would like to add real bacon bits fold them into the creamed butter with a spatula.
9. When the first 30 minutes of baking time expires remove baking dish from oven.
10. Leave the oven on.
11. Using a spoon add the maple cream butter (with or without bacon bits) on top of the tenderloin.
12. Using a clean spatula spread the maple cream butter over the tenderloin.
13. Place dish back into the 375 F oven (dont cover it this time) and finish baking for an 30 additional minutes.
14. Total bake time 1 hour.
15. Remove from oven and let tenderloin rest before slicing and serving.
16. Great with creamed mashed potatoes and side vegetable or mixed green salad, or a simple side of applesauce.
17. Enjoy!
18. If using for cold sandwiches let the tenderloin cool before slicing and serving.

tenderloin, canola oil, black pepper, onion salt, vegetable stock, sweet cream butter, maple syrup, bacon

Taken from tastykitchen.com/recipes/main-courses/maple-cream-butter-baked-pork-tenderloin/ (may not work)