Ingredients

• 1 small stal celery, cut into 2-inch lengths
• 1 carrot, peeled and cut into 2-inch lengths
• 1 onion, quartered
• 1 clove garlic, peeled
• 2 tablespoon pure maple syrup
• 2 tablespoon coarse-grained mustard
• 2 pork tenderloins, trimmed (1 1/2-2 pounds total)
• Salt & freshly ground pepper, to taste
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 cup reduced-sodium beef broth
• 1 teaspoon cornstarch

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Cooking Directions

Step 1

Preheat oven to 425°F.

Step 2

Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.

Step 3

Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.

Step 4

Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.

Step 5

Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.

Step 6

Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.

Step 7

Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.