Father's Day originated with Sonora Smart. She was a smart lady. Dodd lived in Spokane, Washington. Her father raised her and her five siblings after their mother died in childbirth. She had the idea to honor fathers in 1909 while listening to a sermon on Mother's Day. At that time Mother's Day was becoming established as a holiday. Father's Day is observed by 112 plus countries.  

 

Looking for a recipe to celebrate Father's Day I was tempted by a recipe called, Holy Caramel Cow Cake. But after reading the recipe and checking to see how many calories were in the cake, which they wouldn't even disclose, I decided that the Father in this house should have something better for him. He agreed. When I read the recipe for Irresistible Maple Dijon Pork Tenderloin, he agreed again that it sounded really good. We were having 10 for dinner and I decided to try it out on them to see if they thought the recipe should be in the magazine. We all agreed that it was excellent and as one lady said, "It was definitely magazine worthy to make the June issue for Father's Day." With that testimonial I am sharing a delicious pork tenderloin recipe. Hope you enjoy it as much as we did. 

 

Ingredients:  

2 pound pork tenderloin

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons pepper

 

1 cup pure maple syrup

4 tablespoons Dijon mustard

4 tablespoons Worcestershire sauce     

2 teaspoons garlic powder

 

1.  Pat the pork tenderloin dry with paper towels, then lightly coat with olive oil and season with salt and pepper.

2. In a small bowl whisk together the pure maple syrup, Dijon mustard, Worcestershire sauce, and garlic powder until smooth. 

3.  Preheat the oven to 400 degrees F.  Sear the pork in an oven-safe skillet for a minute per side, then pour half the glaze over it and roast for 20 minutes.

4.  Brush the remaining glaze over the pork and roast for another 5 to 7 minutes until the internal temperature reaches 145 F.

5. Remove from the oven, tent loosely with foil and let it rest for 5 to 10 minutes before slicing.  

 

Note:  I used a skillet on the stove to sear the pork tenderloins. Then transferred it to my baking pan. I also doubled the recipe for the group I was serving. Original recipe was from Taste Anytime.