Let's rewind a bit. I remember this one time when my friend, Sarah, invited me over for what she called a 'spring roll extravaganza.' I envisioned a culinary disaster. Sarah can burn water, lets be honest. But to my surprise, she'd actually nailed it! The flavors were vibrant, the textures were perfect, and everyone had a blast assembling their own rolls. It was that night that the magic of spring rolls truly clicked for me, and I decided I needed to try them myself.
So, I've taken the traditional spring roll and given it a little twist—a touch of elegance with a hint of home. The result? Spring Rolls with Maple Dijon Glazed Pork Tenderloin. Trust me, this recipe is a flavor adventure you won't want to miss. These spring rolls aren't your everyday appetizer; they're a symphony of sweet, savory, and fresh, all wrapped up in delicate rice paper. The star of the show is the pork tenderloin, glazed with a luscious maple Dijon concoction. It's tender, juicy, and bursting with flavor.
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Baking Sheet
- Saucepan
- Sharp Knife
- Cutting Board
- Steamer Basket or Wok
Spring Rolls with Maple Dijon Glazed Pork Tenderloin: Frequently Asked Questions
Spring Rolls with Maple Dijon Glazed Pork Tenderloin
Elevate your appetizer game with Spring Rolls featuring tender Maple Dijon Glazed Pork Tenderloin! This recipe combines sweet and savory flavors with fresh veggies, all wrapped in delicate rice paper for a delightful and easy-to-make dish.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle that glaze! In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, and a dash of black pepper. Set this luscious concoction aside; it’s about to work its magic.
- Now, preheat your oven to 400°F (200°C). Place the pork tenderloin on a baking sheet lined with parchment paper (makes cleanup a breeze, trust me!). Brush that gorgeous maple Dijon glaze all over the pork, ensuring it's nicely coated. I like to use a silicone brush for this—it's so easy to clean!
- Roast the pork tenderloin for about 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). Let it rest for at least 10 minutes before slicing. This is crucial! Resting allows the juices to redistribute, resulting in a more tender and flavorful pork.
- While the pork is resting, let's get the spring roll fillings ready. Julienne the cucumber and carrots into thin strips. I sometimes use a mandoline for this; it’s super quick, but watch your fingers!
- Finely slice the cooked rice noodles. If they're sticking together, give them a quick rinse under cold water.
- Now, it's time to slice the rested pork tenderloin into thin strips. Oh my, the aroma! Resist the urge to eat it all right then and there (I know it's hard!).
- Fill a shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 5-10 seconds, until it becomes pliable. Be careful not to oversoak, or it will tear easily.
- Lay the softened rice paper wrapper on a clean, flat surface. Arrange a small amount of the pork strips, cucumber, carrots, rice noodles, and lettuce leaves in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom. Think of it like rolling a burrito. Repeat with the remaining wrappers and fillings.
- Serve these delightful spring rolls immediately with extra maple Dijon glaze or your favorite dipping sauce. Peanut sauce or sweet chili sauce work wonderfully too!
- And there you have it! Fresh, flavorful Spring Rolls with Maple Dijon Glazed Pork Tenderloin. Enjoy! (I know I will!)
📝 Notes
- Feel free to adjust the amount of Dijon mustard to your liking, depending on how much of a kick you want. If you're not a fan of soy sauce, tamari or coconut aminos make great substitutes.
- For a vegetarian option, replace the pork tenderloin with grilled tofu or tempeh.
🍎 Nutrition
Calories: 320 kcal
Protein: 18 g
Fat: 8 g
Carbohydrates: 45 g
Fiber: 3 g
Calcium: 40 mg
