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Maple Glazed Pork Tenderloin with Roasted Vegetables

Writer: goldenstateservicesj
goldenstateservicesj
Feb 2, 2020
2 min read

     Bob buys Pork Tenderloins quite often.  There’s so much you can do with them.  I wanted to try something a little different, and decided that a Glaze with real Maple Syrup and a touch of Ginger sounded delicious.  I threw some peeled halved Carrots along the side of the meat and cooked it all in one pan.  As an afterthought, I decided Brussels Sprouts would also be delicious.  All I had was frozen, so I thawed them quickly in warm water and put them with the Carrots about half way through cooking. 

     And then I wanted Baked Potatoes and Sweet Potatoes.  I put them in a small toaster oven sheet right next to everything else.  Such a good idea.  It was a super meal!

INGREDIENTS:  YIELDS 5 – 6 SERVINGS

2 – 3 LB Pork Tenderloin

2 or 3 slices Bacon

Paprika

Garlic Powder

Salt and Pepper

Chicken Broth or Water, ¾ cup +/-

Carrots

Olive Oil

Glaze Ingredients:

4 TBSP Pure Maple Syrup

1 TBSP Butter, melted

1 TBSP Cider Vinegar

A little Salt and Pepper

1 tsp Fresh Ginger Root, peeled and grated

1 clove Garlic, chopped

1 TBSP Low sodium Soy Sauce

PREPARATION:

     In a small electric food processor or chopper, finely chop Bacon.  Sprinkle Paprika, Garlic Powder, Salt and Pepper on the Tenderloin.  Place Tenderloin in a baking dish and spread chopped bacon on top.  Place in 375°  F oven for about an hour. 

     Lay peeled Carrots and Brussels Sprouts around the sides.  You’ll need to pour about 3/4 cup Chicken Broth or Water in the bottom of the pan.  Drizzle a little Olive Oil over the Vegetables and sprinkle with a little Salt and Pepper.  Return to oven. 

     While everything is in the oven, prepare the Glaze and set aside.  About 30 minutes before end of cooking time, use a spoon and drizzle the Glaze over the Pork and the Vegetables.  You should have enough to do it again in 10 minutes.  I usually figure about 2 hours +/-.

     The USDA now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time. May 25, 2011  

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By Tika for CHEW WANNA EAT? © 2020

 
 
 

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