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    Rst Prk Tndrloins w/Balsamic-Chstnut Glz


    Source of Recipe


    Adapted from Bon Appetit Magazine--December 2004

    Recipe Introduction


    Sorry about the weird title but they only allow for a few characters per title. :-( It should read: Roast Pork Tenderloins with Balsamic-Chestnut Glaze (Gee it's a good thing I'm not typing up the Stiped Bass recipe...lol)

    Recipe Link: http://www.epicurious.com/bonappetit/

    Combine

    1/4 cup olive oil
    1/4 cup balsamic vinegar

    in Ziploc type refrigerator storage bag (yes, the magazine called for something much more fancy). Add

    2 pork tenderloins, each 12 to 16 ounces.

    Turn to coat. Marinate pork for 2 hrs in refrigerator.

    Preheat oven to 400F.

    Transfer pork to large rimmed baking sheet; pat dry. Discard marinade. Spread over top of pork

    3 TBSP Honey-Dijon mustard (approximately 3 TBSP, you CAN use more).

    Then sprinkle with salt and pepper. Roast pork until meat thermometer registers 145F, about 25 minutes. Remove pork from oven; let stand 10 minutes.

    Meanwhile, in a heavy medium saucepan, melt

    2 TBSP butter

    over medium heat. Stir in

    1 1/2 cups jarred chestnuts, finely chopped
    3 garlic cloves, chopped (don't add so much if you don't like a lot of garlic)
    1 TBSP sugar
    2 tsp. chopped fresh sage.

    Cook 2 minutes. Add

    3 TBSP balsamic vinegar
    3 TBSP water

    Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.

    Slice pork into 1/2-inch-thick round. Transfer to a platter. Drizzle with warm glaze and serve.


 

 

 


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