- 1 pork tenderloin
- salt and pepper
- 3 tbsp butter, divided
- 1/2 yellow onion
- 1 shot Crown Royal Maple finished whiskey
- 1 tbsp apple sauce
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
Preheat oven to 400 F. Rub salt and pepper over all sides of the pork tenderloin. In a cast-iron skillet on medium heat, heat1 tbsp of the butter until it bubbles. Sear the pork in the skillet until browned on all sides. Place the skillet in the oven and cook until pork reaches an internal temperature of 140 F, about 20 minutes. Remove from skillet and tent with aluminum foil. The temperature will climb to 145 F.
Place the skillet back on the stovetop and heat the juices and another 1 tbsp butter over medium heat. Add the onion and cook until transluscent, about 5 mins. Add the whiskey. It will sizzle and bubble quickly. Add the apple sauce, maple syrup and dijon mustard and whisk until smooth. Reduce the sauce a little, whisking regularly. Finally, remove from the heat and whisk in the last 1 tbsp butter.
Slice the pork tenderloin and spoon the sauce over top. Serve immediately.