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Maple Rum Tenderloin
Prep Time:
10 minutes
Cooking Time:
30 minutes
Servings:
6
Ingredients
2 Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
1 tsp (5 ml) black pepper
1 tsp (5 ml) dried thyme
1 Tbsp (15 ml) butter
2 oranges, unpeeled and thinly sliced
2 Tbsp (25 ml) vinegar
1/2 cup (125 ml) chicken stock
1/3 cup (75 ml) maple syrup
2 Tbsp (25 ml) rum
1/4 tsp (1 ml) dried thyme
Directions
Season tenderloins well with pepper and 1 tsp (5 mL) thyme. In frypan, over medium-high heat, melt butter. Add tenderloins and brown well on all sides. Meanwhile, line bottom of baking dish with orange slices. Place pork on top of oranges and roast uncovered, in at 375ºF/190ºC to an internal temperature of 155-160ºF (68-71ºC), about 20 to 30 minutes. Meanwhile, drain off any fat from frypan; add vinegar and bring to a boil, scraping up any brown bits. Stir in stock, maple syrup, rum and remaining thyme. Bring to boil, reduce heat to low and simmer 10 minutes or until sauce thickens. Remove pork from oven; tent loosely with foil and let rest 5 minutes. Slice pork tenderloin and serve on orange slices with hot maple-rum sauce.
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