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Thursday, April 19, 2012

Pork Tenderloin with Maple Juices


Finally, right?!

I got this out of my Cooking Light cookbook and made this ages ago and Todd went apeshit over it, saying HE would take a photo of his dish because he felt that strongly about the necessity of my blogging about it and spreading the joy. So that's how good it is.

Pork Tenderloin with Maple Pan Juices
serves 2 - 4

1/3 cup diced onion
1/4 cup fresh orange juice, divided
1/4 cup maple syrup, divided
2 tbsp sake (I used rice vinegar)
2 tbsp low sodium soy sauce
1/8 tsp pepper (do people really measure pepper in such a small dose? Just go for it, I say)
2 garlic cloves, minced
1 1lb pork tenderloin, trimmed
Cooking spray
1/3 cup chicken broth

OKAY, SO. Combine onion, 2 tbsp juice, 2 tbsp syrup, sake, soy sauce, pepper and garlic in a large ziploc bag. Add pork to the mixture and marinate in the fridge for two hours

Preheat oven to 400. Heat a cast iron or other oven-proof skillet over medium-high heat. Coat with cooking spray. Remove pork from the bag and keep the marinade handy. Add pork to the pan and cook five minutes, browning on all sides. Place the pan in the oven and cook about 25 minutes or until desired doneness. Remove pork from pan and keep warm.

Combine the rest of the juice and syrup with the reserved marinade and the chicken broth in a small bowl. Add this to the pan and put the heat to medium high. Scrape up the tasty browned bits from the bottom. Bring to a boil and then reduce heat, simmering for five minutes, or until it's slightly thick. Serve the pork with the sauce over it. YUMMO. We had ours with steamed broccoli and garlic, and oven roasted potatoes.

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