Pork Tenderloin w/Spiced Maple Syrup
|
Ingredients:
|
|
Directions:
Combine the dry spices and Champagne vinegar. Roll the pork tenderloin in the spice mixture to evenly coat.
Pour olive oil into a sauté pan. Using medium heat, brown the tenderloin off on all sides.
Turn down heat to lowest setting and cover the pan.
Continue cooking the tenderloin, turning every 5-10 minutes. You can also finish the tenderloin in a 350F oven. Cook tenderloin until you reach an internal temp of 155F (approximately 30-45 minutes.)
After the tenderloin has rested for at least 5 minutes, slice into coin-sized pieces approximately 1/4 inch thick.
For entree portions - lay 4 to 5 slices each plate and drizzle the Maple Syrup over the pork.
For appetizer portions - fan the slices across a serving plate and drizzle with Maple Syrup. Serve with toast rounds of the same size.
Combine the dry spices and Champagne vinegar. Roll the pork tenderloin in the spice mixture to evenly coat.
Pour olive oil into a sauté pan. Using medium heat, brown the tenderloin off on all sides.
Turn down heat to lowest setting and cover the pan.
Continue cooking the tenderloin, turning every 5-10 minutes. You can also finish the tenderloin in a 350F oven. Cook tenderloin until you reach an internal temp of 155F (approximately 30-45 minutes.)
After the tenderloin has rested for at least 5 minutes, slice into coin-sized pieces approximately 1/4 inch thick.
For entree portions - lay 4 to 5 slices each plate and drizzle the Maple Syrup over the pork.
For appetizer portions - fan the slices across a serving plate and drizzle with Maple Syrup. Serve with toast rounds of the same size.