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