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. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F.

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  • Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl,

  • 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.

  • 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.

  • Transfer to oven and roast until pork registers 155 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.

  • 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.

  • Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.

Nutrition Facts

187 calories; 4.8 g total fat; 1.2 g saturated fat; 60 mg cholesterol; 283 mg sodium. 472 mg potassium; 9.3 g carbohydrates; 0.9 g fiber; 6 g sugar; 22.4 g protein; 1713 IU vitamin a iu; 2 mg vitamin c; 7 mcg folate; 27 mg calcium; 1 mg iron; 31 mg magnesium; 1 mg thiamin; 4 g added sugar;