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PORK TENDERLOIN WITH MAPLE GLAZE -- Weed




Source of Recipe


CF


Recipe Introduction


Found this recipe on Epicurious and the third time I made it I accidentally burned the beginning part. That mistake made the sauce about ten times better than it already was.


3 12- to 14-ounce pork tenderloins, cut in half
2 Tbl crumbled dried sage leaves or rubbed sage
2 Tbl crushed garlic
Oil to moisten sage/garlic
Salt, pepper
2 Tbl. Oil
2 Tbl Butter + 1 more for shallots
1 cup pure maple syrup + ¼ cup to finish sauce
¾ cup apple cider vinegar + ¼ cup to deglaze pan
2 Tbl. Dijon mustard
½ cup shallots, finely diced
Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour.
Mix 1 cup maple syrup, ¾ cup apple cider vinegar and the Dijon and set aside.
Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan – that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside.
Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil.
Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step.
Deglaze the pan with ¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible.
Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan.
When sauce is desired consistency, add ¼ cup more maple syrup and return pork and any accumulated juices to pan.
Heat the pork through in the simmering sauce. Do not overcook pork – inside should be nicely pink, like a med-well steak. I just cut it open and peek :)
Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too.
Bon Appétit
October 2000
(with changes and additions by weed!)