Maple-Glazed Pork

http://www.eatingwell.com/recipes/maple_glazed_pork.html

From EatingWell:  January/February 1999

This dish plays maple's sweetness off tart lemon juice to enhance flavors in meats and poultry. The piquant maple-mustard glaze can be used on just about everything, including marinating and basting and as a base for vinaigrette.

6 servings | Active Time: 35 minutes | Total Time: 50 minutes

Ingredients

• 1 small stalk celery, cut into 2-inch lengths
• 1 carrot, peeled and cut into 2-inch lengths
• 1 onion, quartered
• 1 clove garlic, peeled
• 2 tablespoons pure maple syrup
• 2 tablespoons coarse-grained mustard
• 2 pork tenderloins, trimmed (1 1/2-2 pounds total)
• Salt & freshly ground pepper, to taste
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 cup reduced-sodium beef broth
• 1 teaspoon cornstarch

Preparation

1. Preheat oven to 425°F.
2. Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.
3. Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.
4. Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.
5. Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.
6. Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.
7. Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.

Nutrition

Per serving : 209 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 63 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 1 g Fiber; 219 mg Sodium; 503 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1/2 fat