Now this one you might want to make some notes on. It's not hard (at all), but there are some specific steps. You'll also need an oven-safe pan.
So what's on the menu, you ask? Well...Candied Maple Orange Chipotle Glazed Pork Tenderloin and blanched Spinach with Vinaigrette.
First a little backstory. Sunday morning I pulled/strained something pretty bad in my back. I was pretty much useless on Sunday, and laid low
yesterday to try to heal up. By late yesterday afternoon I was feeling a little better and could at least walk, and I felt bad about my bride having
to pick up the slack for my puny ass, so I decided to make a nice dinner for her (and me).
So, when I say this meal isn't hard; if a gimp can do it, so can you. Sounds impressive though, right? Trust me, it's fantastic too! The foundation
of this recipe was a recipe from America's Test Kitchen (who have some absolutely fabulous recipies) for Maple roast pork with a little twist. It
goes like this.
Candied Maple Orange Chipotle Glazed Pork Tenderloin
(for two, but easily
scaled up for four, you'll see why right at the beginning)
1 - Pork Tenderloin, trimmed (about 11oz.) (most store packages come with two, and don't use the pre-marinated kind, just the ones from the pork
1/3 cup - Good dark real Maple Syrup (you can be liberal here)
2 Tbsp - Whole grain mustard (I use Dijon coarse ground)
1 Tbsp - Orange Marmalade
2 Tsp - Chipotle pepper, ground
1 Tbsp - Bourbon (I used Wild Turkey because that's what I had) (you could also use Dry Sherry here instead)
2 Tsp - Cider vinegar
1 pinch - Cayenne pepper
1 Tbsp - Cornstarch (you can be generous here too, like heaping)
1 Tsp - Sugar
Salt and pepper
1. Trim the pork. Set the oven to 350 with a rack in the middle of the oven. In a small bowl mix the maple syrup, mustard, marmalade, chipotle
pepper, cayenne peppper, bourbon and vinegar together with a wisk. Add about 1/4 Tsp of salt and wisk again.
2. Mix the cornstarch, 1/4 Tsp of salt, 1/4 Tsp of pepper and the sugar together in small bowl until well mixed. Dump this out onto a shallow dish.
Dry the tenderloin with paper towels, and roll the tenderloin in this cornstarch mixture.
3. Squirt some olive oil into a 10" oven-safe skillet and heat over med-hi until shimmering. Add tenderloin and brown on all sides (about 6-8 min.).
Once well browned, remove tenderloin from skillet and set aside. (note - if you've got a lot of oil in the skillet, dump some of it off. If just a
little, leave it...Don't wipe the pan out!) There should be a little oil and juices left in the skillet. Return pan to burner.
4. Add the maple syrup mixture (from Step #1) to pan. It will start to bubble. Stir / wisk constantly until the mixture reduces down to about 1/3rd
cup (basically about 1/2 the starting volume).
5. Add the browned tenderloin back to the skillet and coat it thoroughly with the glaze mixture in the pan. (You're not trying to cook the meat here,
just coat it with the glaze.) Now, transfer the skillet to the oven and cook for 12-14 minutes for an internal temp of 145F (depending on your
skillet it may require a couple minutes longer, but pork cooks fast so be careful not to over do it). I usually temp it at about 12 minutes and at
the same time spoon some more of the glaze over the meat before returning to the oven for the final couple minutes.
6. USING A POT HOLDER!, remove skillet from oven and set on stove. Remove tenderloin to a plate. Add about another Tbsp of maple syrup to hot
skillet and stir in the remaining juices in the skillet. Now you can transfer this liquid off to a small bowl or gravy boat, but I just leave it in
7. Let the pork rest for about 5-10 minutes, then slice into 1/4" thick slices. Plate the pork slices and drizzle with the glaze sauce from the pan
(gravy boat or whatever).
Note - when you do this right you'll know it, because any leftover glaze will literally turn into a caramelized hard candy when it cools (which is off
the rails good just by itself).
So, while I was letting the pork rest, I put on a sauce pan of water to boil and I whipped up a quick vinaigrette with regular olive oil (not a big
fan of EVOO here), some red wine vinegar (about 60/40) and some fresh cracked black pepper. When the pork was sliced and plated I took a good sized
amount in a pair of tongs and blanched it in some boiling water on the stove for about 15 seconds making sure it was fully immersed. (Spinach volume
decreases immensely when blanched). After 15 seconds I pulled it out and strained it and plated it with the pork. I gave it a quick generous shot of
Boom! Done! Dinner is served.
(Try this...you'll love it!)
P.S. Oh, and if you want to double this, just use the 2nd tenderloin and double everything else. Easy peazy!
edit on 4/9/2019 by
Flyingclaydisk because: (no reason given)