Maple syrup pork fillets

Ingredients

• 2 to 3 pork fillets, each weighing 400 to 450 grams
• 6 tablespoons of vegetable oil
• 3 tablespoons of soy sauce
• 9 tablespoons of maple syrup
• 3 tablespoons of dry mustard
• 2 cloves of garlic, minced
• 3 tablespoons of vegetable oil
• 2 onions, finely chopped
• 1 clove of garlic, minced
• 225 g of chopped mushrooms
• 60 ml of tarragon vinegar
• 360 ml of beef broth
• 60 ml of ketchup
• A few drops of lemon juice
• 1 tablespoon of cornstarch
• Chopped parsley
• salt and pepper

In a bowl, combine the oil, soy sauce, maple syrup, and mustard. Thread the chicken onto skewers, coat with the marinade, and let it marinate in the refrigerator for 2 to 4 hours.

In a saucepan, sauté the onions, garlic, and mushrooms in the oil until browned. Add the tarragon vinegar and let it reduce.

Add the broth, ketchup, and lemon juice, then thicken with flour mixed with a little cold water: the sauce should be very thick, as it will later be mixed with the marinade. Season with salt and pepper.

Drain the fish, reserving the marinade, and grill it in a frying pan, oven, or on the barbecue for 6 to 7 minutes per side.

Cut them into 5-8 cm pieces, return them to a dish with the marinade, add the mushroom sauce, and keep in the oven at 95 °C until ready to serve (about an hour if needed). Garnish with parsley.