Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin  I mourned for a tiny time.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup

Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

porktenderloin

Ingredients – this is the complete recipe – I grilled the pork and roasted veggies

  • 2 pork tenderloins, about 2 pounds
  • 1 Tbsp. olive oil
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 tsp corn starch, optional for thicken

Marinade

  • 3 Tbsp. orange juice (concentrated if you have)
  • 2 Tbsp. pure maple sugar
  • 1 Tbsp. soy sauce ( gluten free)
  • 1 Tbsp. Olive oil
  • 1 tsp crushed ginger
  • 1 tsp. crushed garlic
  • ½ tsp. Chines five-spice powder

How

Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.

 

Preheat the oven to 350

 

Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.

 

Remove the pork tent loosely and let stand for at least 10 minutes before serving.

 

If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.

Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.

I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……

 

Did you realize that sweet potatoes and Yams are never in season at the same time?

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Slow Cooker Balsamic Pork Tenderloin Recipe

Slow Cooker Balsamic Pork Tenderloin Recipe

I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.

Ingredients

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  • 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • cloves garlic, chopped

How

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

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Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.

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Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

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Store remaining gravy in an airtight container in the refrigerator for another use.

July 12, 2013 By Adapinch

Robyn Stone http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/#ixzz2qsB2NWKy