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Pork Tenderloins Glazed with Maple-Beet Sauce

  • prep time 0 min
  • total time 0 min
  • serves 4
21 Ratings
Pork Tenderloins Glazed with Maple-Beet Sauce

For an attractive presentation of whole pork tenderloins, return them to the skillet after the sauce has been reduced and turn them to coat completely. Transfer the tenderloins to a serving platter and drizzle with the remaining maple–beet sauce.

Ricardo Larrivée Courtesy of:
Ricardo Larrivée Ricardo and Friends

Pork, Sauté, Main, Bake, North American, Dinner, Vegetables


Directions for: Pork Tenderloins Glazed with Maple-Beet Sauce

Ingredients

Maple–Beet Sauce

¾ cup maple syrup

¾ cup chicken broth

1 medium-sized beet, peeled and diced

¼ cup worcestershire sauce

Pork Tenderloins

2 pork tenderloins

1 Tbsp ground coriander

1 Tbsp butter

salt and pepper, to taste

Directions

Maple–Beet Sauce

1. In a saucepan, combine the maple syrup, chicken broth, diced beet and Worcestershire sauce and bring to a boil over medium-high heat.

2. Reduce the heat and simmer gently until syrupy, about 20 minutes.

3. Strain the sauce for a smoother texture if desired.

Pork Tenderloins

1. With the rack in the middle position, preheat the oven to 180°C (350°F).

2. Sprinkle the tenderloins with the coriander. Season with salt and pepper.

3. In an ovenproof skillet over medium-high heat, brown the tenderloins in the butter. Add the sauce, transfer to the oven and roast for about 15 minutes.

4. Cut the tenderloins into thin slices and drizzle with the maple–beet sauce.

5. Serve with Celery Roasted with 20 Cloves of Garlic and Cauliflower Purée.

6. For an attractive presentation of whole pork tenderloins, return them to the skillet after the sauce has been reduced and turn them to coat completely. Transfer the tenderloins to a serving platter and drizzle with the remaining maple-beet sauce.

See more: Pork, Sauté, Main, Bake, North American, Dinner, Vegetables