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    Chile Maple Glazed Pork Tenderloin


    Source of Recipe


    Joey Altman

    List of Ingredients





    GLAZE:
    1 cup maple syrup
    1 tablespoon minced ginger
    1/2 teaspoon minced garlic
    1/4 teaspoon chile flakes
    1/2 cup veal stock
    4 tablespoons butter

    6 pork or veal tenderloins (8 oz each)

    Recipe



    In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over. Preheat oven to 450ºF. Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper.

 

 

 

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