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- 2 ¾-to-1 pound pork tenderloins, trimmed of silverskin and fat
- ½ teaspoon rubbed sage
- 2 tablespoons olive oil
- 1 cup maple syrup
- 1 cup brown sugar
- ½ cup dark rum
- 2 tablespoons cider vinegar
- 1 cup chopped pecans
- salt and freshly ground pepper
Preheat oven to 350 degrees. Rub the tenderloins with
sage, salt and pepper.
Combine all remaining ingredients (except oil) in a saucepan and cook over medium heat,
stirring often, until the sugar is melted. Brown the pork lightly in the olive oil,
turning to brown all sides, about 3-4 minutes. Remove pork to roasting pan (or use skillet
if ovenproof), pour glaze over pork turning the pork to coat thoroughly. Roast in oven for
about 15 minutes, or until pork reaches internal temperature of 145 to 150 degrees,
basting 2-3 times with the glaze in the pan.
To serve, carve the pork into 1/2" thick medallions and pour the glaze from the pan
over the meat. Adjust for salt and pepper.
Serves 4-6
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