Maple Beer Pork Tenderloin

• 1/3 cup Dijon mustard
• 1/2 cup maple syrup
• 1 bottle beer (I use Ale)
• 1 chopped onion
• 1 tablespoon butter
• 1 pork tenderloin

1. In a sauce pan (med. heat), melt butter and add onion, until transparent.
2. Turn heat up to high, add beer, dijon and maple syrup.
3. Bring to a boil stirring, until it foams and rises.
4. Remove from heat and let cool at room temp.
5. Once cooled, put your roast in a large freezer bag, and pour marinade inside.
6. Let stand in fridge for at least 6 hrs, I prefer overnight.
7. Remove roast from bag, and pat dry.
8. Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
9. Let stand for 15 to 20 minutes, cut into thick medallions.
10. I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
11. Enjoy!

dijon mustard, maple syrup, onion, butter, pork tenderloin

Taken from www.food.com/recipe/maple-beer-pork-tenderloin-27151 (may not work)