all-natural maple glazed pork tenderloin
brine for pork tenderloin
2 cups water
¼ cup sugar
2 T salt
Whisk together to dissolve the sugar. Pour over the uncooked pork tenderloin. Let the tenderloin sit in the brine for 3 hours. Then remove, pat dry and roast or grill your pork tenderloin.
maple horseradish glaze
2 cups pure Vermont maple syrup
1T dry mustard ground
¼ cup prepared horseradish
1 T Dijon mustard
1 tsp spice chili powder
1 tsp kosher salt
1 T red wine vinegar
½ cup dry cranberries, rough-chopped
Mix everything in a bowl and let sit 30 minutes before using. Then heat and spoon over your cooked pork tenderloin.
chipotle mash
1 pound sweet potatoes
3 oz butter
4 tsp brown sugar
1 tsp kosher salt
½ tsp chipotle peppers, pureed
3 tbsp heavy cream
Place sweet potatoes in a pan and cover with foil. Bake in a 350 degree oven for 1 hour until sweet potatoes are completely softened. Meanwhile, heat butter and sugar to dissolve sugar.
Add salt, pureed chipotles and heavy cream. Bring to a simmer. Remove skin from sweet potatoes and place in a clean mixing bowl. Add cream and butter mixture and mix with a whisk until smooth.
pork medallions
1 ½ fl oz cooking oil
9 each pork medallions
1 ½ tbsp each combined sugar, salt and pepper mix
9 spears asparagus
3 cup chipotle sweet potato mash
6 oz maple horseradish glaze
3 tsp finely grated horseradish root
3 sprigs fresh thyme
salt and pepper to season
Lightly oil and season pork medallion with sugar, salt and pepper mixture coating each side coating well. Grill pork for about 3 - 4 minutes. Flip and continue cooking until pork reaches an internal temperature of 145 degrees for 15 seconds. The pork will have a caramelized glaze on it from the sugar. Lightly oil and season asparagus with salt and pepper and cook on grill until hot. Remove pork from grill and place on plate. Ladle room temperature maple horseradish glaze over the top of pork. Sprinkle with freshly grated horseradish and garnish with a thyme sprig.
Servings: 4