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Maple wood — sweet, mild smoke for bacon, ham, poultry
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Organize pot lids vertically — saves cabinet space
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Organize pot lids vertically — saves cabinet space
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Heat oven to 425F. Line 15x10x1-inch baking pan with aluminum foil; set aside. Place 1 tablespoon butter in 12-inch skillet; cook over high heat until sizzling. Add pork; cook, turning occasionally, until browned on all sides. Place pork onto prepared pan; tuck under edges so tenderloin is uniform in size. Melt remaining 3 tablespoons butter in 8-inch saucepan over low heat. Combine melted butter, sweet potatoes and onion in bowl; toss lightly to coat. Place sweet potato mixture around pork. Season pork and vegetables with salt and pepper, if desired. Bake 20-30 minutes or until meat thermometer inserted in center reaches at least 160F. Remove from oven; let stand 5 minutes. Slice tenderloin. Place meat and vegetables onto serving platter; drizzle with syrup.