Maple-Glazed Pork Tenderloin - Restaurant Association of Nova Scotia

Ingredients

• 2 tbsp 30 mL) minced shallot
• 3 tbsp (45 mL) pure maple syrup
• 4 tsp (20 mL) Dijon mustard
• 2 tsp (10 mL) cider vinegar
• 2 tsp (10 mL) reduced-sodium soy sauce
• 2 pork tenderloins (each about 12 oz/375 g), fat trimmed
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 cup (60 mL) reduced-sodium chicken broth