Maple-Glazed Pork

From EatingWell: January/February 1999 — Subscribe Now!

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

Nutrition Profile

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

Preheat oven to 425°F.
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°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

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.

Nutrition Bonus: Selenium (55% daily value), Vitamin A (35% dv), Zinc (17% dv).

1/2 Carbohydrate Serving

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