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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Tenderloin's Glazed with Maple-Beet Sauce Recipe

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This recipe for Pork Tenderloin's Glazed with Maple-Beet Sauce is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MAPLE-BEET SAUCE:
3/4 c. Maple Syrup
3/4 c. Chicken Broth
1 Beet - medium sized, peeled & diced
1/4 c. Worcestershire Sauce
PORK TENDERLOINS:
2 Pork Tenderloins
1 tbsp. Ground Coriander
1 tbsp Butter
Salt & Pepper - to taste
Directions:
Directions:
In saucepan, combine the maple syrup, chicken broth, diced beet and Worcestershire sauce and bring to a boil over medium - high heat. Reduce the heat and simmer gently until syrupy, about 20 minutes. Strain the sauce for a smoother texture if desired.
With the rack in the middle position, preheat oven to 350ºF. Sprinkle the tenderloin's with coriander. Season with salt and pepper. In an ovenproof skillet over medium - high heat, brown the tenderloin's in the butter. Add the sauce, transfer to the oven and roast for about 15 minutes. Cut the tenderloin's into thin slices and drizzle with the maple - beet sauce.

 

 

 

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