City Palate


THE HARVEST ISSUE - September October Issue 2018

Maple Pork Tenderloin with Plums
Maple_Pork_Tenderloin_with_Plums

Sept/Oct 2018

From Julie Van Rosendaal

Plums are magic with roasted pork, chicken and turkey – browning the meat first makes it easy to make a sublime sauce by loosening up those tasty bits with juicy plums.

1/4 c. maple syrup

1 T. Dijon or grainy mustard

1 T. lemon juice

1 T. soy sauce

1 sprig fresh rosemary

1-2 pork tenderloins

olive or canola oil, for cooking

2 T. butter

2-3 plums, pitted and cut into wedges

1/4-1/2 c. heavy (whipping) cream

In a small bowl or zip-lock bag big enough to hold your pork, combine the maple syrup, mustard, lemon juice and soy sauce. Pour over the pork (or place the pork in the bag), add the rosemary and let sit for half an hour, but preferably refrigerate for at least two hours, or overnight.

When you’re ready to cook, preheat the oven to 400°F. Heat a drizzle of oil in a large ovenproof skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. (You can also grill them on your barbecue, if that appeals to you.)

Slide it into the oven for 15-20 minutes. It’s finished cooking when a meat thermometer registers 155°F/68°C . Transfer the pork to a cutting board and let it stand (cover with foil if you like) until you’re ready for it.

Don’t wash out the skillet. Instead, add the butter to it and sauté the plums for 3-5 minutes, until they soften and caramelize on the edges. Add the reserved marinade to the pan and bring to a simmer, scraping up any flavourful browned bits stuck to the bottom of the pan. Add the cream and cook until the mixture thickens slightly, and your spoon leaves a trail along the bottom. Slice the pork and serve it topped with the plums and sauce. Serves 3-6.


Meat