{"id":10219,"date":"2021-11-19T09:47:08","date_gmt":"2021-11-19T14:47:08","guid":{"rendered":"https:\/\/erablechagnon.com\/filet-de-porc-glaces-a-lerable-2\/"},"modified":"2021-11-25T09:57:50","modified_gmt":"2021-11-25T14:57:50","slug":"filet-de-porc-glaces-a-lerable-2","status":"publish","type":"post","link":"https:\/\/erablechagnon.com\/en\/filet-de-porc-glaces-a-lerable-2\/","title":{"rendered":"Maple-glazed pork tenderloins"},"content":{"rendered":"<p>6 servings<\/p><p>Ingredients:<\/p><ul><li>Floor<\/li><li>2 pork tenderloins\u00a0: 1 lb (450 g) each<\/li><li>Butter\u00a0: 1 tbsp. (15 ml)<\/li><li>Vegetable oil\u00a0: 1 tbsp. (15 ml) \u00a0<\/li><li>Dijon mustard\u00a0: 1 tbsp. (15 ml)<\/li><li>4 shallots, chopped<\/li><\/ul><p>Preparation:<\/p><ol type=\"1\"><li>With the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C).<\/li><li>Dust the tenderloins with flour. <\/li><li>In an ovenproof skillet over medium-high heat, brown the pork in the butter and oil. Season with salt and pepper. Set aside on a plate.<\/li><li>In the same skillet, soften the shallots. Add the maple syrup and mustard. Simmer for 1 minute, until thickened. Return the pork to the skillet and coat with the sauce.<\/li><li>Bake for 16 to 17 minutes for medium rare. <\/li><li>Remove from the oven and cover with foil. Let rest for 5 minutes before slicing. Garnish with fresh thyme.<\/li><\/ol><figure class=\"wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/www.iga.net\/fr\/recettes_inspirantes\/recettes\/vinaigrette_a_lerable\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>6 servings Ingredients: Floor 2 pork tenderloins\u00a0: 1 lb (450 g) each Butter\u00a0: 1 tbsp. (15 ml) Vegetable oil\u00a0: 1 tbsp. (15 ml) \u00a0 Dijon mustard\u00a0: 1 tbsp. (15 ml) 4 shallots, chopped Preparation: With the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C). Dust the tenderloins with flour. In an ovenproof &hellip; <a href=\"https:\/\/erablechagnon.com\/en\/filet-de-porc-glaces-a-lerable-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Maple-glazed pork tenderloins&#8221;<\/span><\/a><\/p>\n","protected":false},"author":31,"featured_media":9923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[673],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/posts\/10219"}],"collection":[{"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/comments?post=10219"}],"version-history":[{"count":1,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/posts\/10219\/revisions"}],"predecessor-version":[{"id":10228,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/posts\/10219\/revisions\/10228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/media\/9923"}],"wp:attachment":[{"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/media?parent=10219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/categories?post=10219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erablechagnon.com\/en\/wp-json\/wp\/v2\/tags?post=10219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}