Caramelized Pork Tenderloins with Maple and Beets
Caramelized Pork Tenderloins with Maple and Beets
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  • 3/4 cup (180 ml) maple syrup
  • 3/4 cup (180 ml) chicken broth
  • 1 medium beet, peeled and diced
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) ground coriander seeds
  • 2 pork tenderloins
  • 1 tablespoon (15 ml) butter
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a saucepan, bring the maple syrup, broth, beet, and Worcestershire sauce to a boil. Reduce by half, about 10 minutes.
  • Sprinkle the coriander over the tenderloins. Season with salt and pepper.
  • In an ovenproof skillet, brown the meat in the butter. Add the sauce and bake for 16 to 18 minutes. Remove the skillet from the oven. Place the tenderloins on a plate and cover with aluminum foil. Reduce the sauce back over high heat until very syrupy. For a beautiful presentation of whole fillets, put the fillets in the pan after the reduction and coat thoroughly.
  • Thinly slice the meat and cover with the sauce.
  • Description
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