Eramiel and balsamic pork tenderloin

A local product that we love to add to all kinds of recipes, maple syrup quickly renews vinaigrettes, sauces and marinades. In the Sucreries DL Eramiel, maple syrup has been mixed with honey to create an unparalleled marriage of flavors! It is ideal for seasoning meats like pork and chicken, or for adding a refined touch to your favorite sauces. After a simple visit to the Sucreries DL online store, lÉramiel will quickly take its place in your kitchen!ine !



  • Pork 1 fillet of 600 g approximately 1 1/3 lbb)
  • Éramiel Les Sucreries DL 80 ml 1/3 cupe)
  • Balsamic vinegar 30 ml 2 tbsp. soupe)
  • Dijon mustard 20 ml 4 tbsp. teaé)
  • Chopped thyme 5 ml 1 tbsp. teaé)

Also provide:

  • 10 ml 2 tbsp. dailhachéché
  • 60 ml ¼ cup chopped French dry shallotschées


Step 1. Preheat oven to 190 C375 F.°F).

Step 2. Trim the pork tenderloin by removing the white membrane. Season the pork tenderloin with salt and freshly ground pepper.

Step 3. In a large ovenproof pan, heat a little olive oil over medium heat. Sear the pork tenderloin for 6 to 8 minutes, until each side is golden brown.ée.

Step 4. Add garlic and shallots. Cook for 1 minute..

Step 5. Add the Eramiel, balsamic vinegar, mustard and thyme. Bring to a boil..

Step 6. Turn the pork tenderloin several times to coat it well with the sauce. Cover and cook in the oven for 18 to 20 minutes, basting the pork tenderloin with the sauce every now and then..

Step 7. Remove from the oven and place the pork tenderloin on a plate. Cover with a sheet of aluminum foil, loosely. Let stand 5 minutes before slicing.r.

Step 8. Meanwhile, bring the sauce in the pan to a boil, then simmer for 3 to 5 minutes, until it thickens slightly. Serve with the pork tenderloin.c.

Well thought out, lÉramiel!!