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Makes 2 servings
8 ounces pork tenderloin
1/2 teaspoon dried chervil
1/2 teaspoon dried thyme
2 tablespoons pure maple syrup
1 tablespoon grainy mustard
Heat broiler. Line broiler pan with double thickness of aluminum foil.
Wash and dry tenderloin and cut thick end into 3/4-inch-thick slices. Leave the thin end in 1 piece.
Mix together chervil, thyme, maple syrup and mustard.
Dip each piece of pork into maple syrup mixture.
Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 minutes longer, until meat is no longer pink inside.
8 ounces pork tenderloin
1/2 teaspoon dried chervil
1/2 teaspoon dried thyme
2 tablespoons pure maple syrup
1 tablespoon grainy mustard
Heat broiler. Line broiler pan with double thickness of aluminum foil.
Wash and dry tenderloin and cut thick end into 3/4-inch-thick slices. Leave the thin end in 1 piece.
Mix together chervil, thyme, maple syrup and mustard.
Dip each piece of pork into maple syrup mixture.
Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 minutes longer, until meat is no longer pink inside.
