City Palate

The Wine & Beer Issue - May June 2017

Pork Tenderloin with Saskatoons
Pork_Tenderloin_with_Saskatoons,_Maple_Syrup_&_Rosemary

July/Aug 2015

From Julie Van Rosendaal. (updated)

A tasty mixture of maple syrup, grainy mustard, rosemary and saskatoons acts as a marinade for pork tenderloin, and is then simmered in the pan the pork is browned in, loosening up those flavourful browned bits as it cooks and thickens.

1/2 c. maple syrup

2 T. each, grainy mustard, lemon juice, soy sauce, chopped fresh rosemary

1-2 pork tenderloins

canola or olive oil, for cooking

1 T. butter

3 T. balsamic vinegar

1/2 - 1 c. saskatoons

1 t. cornstarch (optional)

In a large Ziplock bag or dish that will accommodate the pork, stir together the syrup, mustard, lemon juice, soy sauce and rosemary. Add the pork tenderloin(s), stir to coat and let sit for 30 minutes, or refrigerate for a couple of hours, or overnight.

When you’re ready for dinner, preheat the oven to 400˚F. Heat a drizzle of oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloin(s) on all sides, turning as necessary. Transfer the pork to a baking dish and bake for 20 minutes. (If you have a meat thermometer, it should register 155°F/68°C). Don’t wash the skillet!

Meanwhile, add the butter to the unwashed skillet and add the marinade to the pan along with the balsamic vinegar and saskatoons. Bring to a simmer and cook, stirring, until the berries release their juices and the sauce thickens. If you like it a bit thicker, stir the cornstarch into 1 t. cold water, add it to the mixture, then simmer until the sauce thickens a bit more.

Transfer the tenderloin to a cutting board and let it rest for 10 minutes before slicing. Serve topped with the saskatoon sauce, with mashed potatoes to catch the drips. Serves 4 to 6.


Meat