This recipe is an adaptation of a ground beef recipe using a Dutch oven (or skillet) to combine other ingredients with the ground beef. I’ve been looking for a dip-like recipe or a softer chili recipe, and I thought this might be worth a try.
It turned out to be relatively easy, strong on flavour and a definite keeper in one pot, even doable on a free night during the week.
Andrea snagged this recipe from her Mom, and it might have originally been a Looney-Spoons recipe. It’s pork tenderloin with maple syrup and Dijon mustard. Sure, there’s other stuff in it, but those are the two flavours that pop. Totally awesome.
The cooking time for this is just under an hour, but it is best to let it sit in the marinade for at least an hour or overnight. With a little pre-planning, this can easily be a meal for a free night or even a weeknight.
