Caramelized Pork Tenderloins with Maple and Beets

Name: Caramelized Pork Tenderloins with Maple and Beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

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Preparation 15 min
Cooking 35 min
Servings 4

Featured in the book Meals for Every Occasion

Sans noix
Sans gluten
Sans oeufs

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Ingredients

- 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.

Caramelized Pork Tenderloins with Maple and Beets

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Ingredients

Preparation

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