Maple Rum Tenderloin
Ingredients:
- 2 Pork tenderloins, well trimmed, approx ¾ lb (0.3 kg)
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) dried thyme
- 1 tbsp (15 mL) margarine
- 2 oranges, unpeeled and thinly sliced
- 2 tbsp (25 mL) cider vinegar
- 1/2 cup (125 mL) chicken stock
- 1/3 cup (75 mL) maple syrup
- 2 tbsp (25 mL) dark rum
- 1/4 tsp (1 mL) dried thyme
Cooking Instructions:
Season tenderloins well with pepper and 1 tsp (5 mL) thyme. In frypan, over medium-high heat, melt margarine. 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 a 375ºF (190ºC) oven for 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. Slice pork tenderloin and serve on orange slices with hot maple-rum sauce.
Yield: Serves 6
Cooking Time: 40 minutes
Source:
Manitoba Pork
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