Pan Seared Pork Tenderloin with Maple Peppercorn Glaze

by | Dec 23, 2016 | New Recipe, Recipe Archive

  • 6 each Pork Tenderloins
  • Salt
  • 1 oz Fresh Rosemary
  • 8 oz Pure NY Maple Syrup
  • 12 oz Demi Glace
  • 1 oz Whole Black Peppercorns
  • 2 oz Garlic
  • 3 pounds New York Chef Potatoes
  • 8 oz Cabot AA Butter
  • 16 oz Whole Milk
  • 24 oz New York Snipped Green Beans

Rub the tenderloins with a very little pure maple syrup, a very small amount of salt, and some chopped fresh rosemary.

Cover and allow to sit a few hours or overnight.

Crack the whole peppercorns under a heavy sauce pan, and lightly coat the pork chops.

In a large saute pan, sear the tenderloin until well browned all over.

Place the pork in an oven proof pan, and move to a hot oven. Cover loosely with foil, and roast until just barely done.

Remove the tenderloin from the pan, and deglaze the pan with a little stock.

Add some pure maple syrup, and the demi glaze.

Bring to a good boil, and correct the consistency and seasonings.

Slice the tenderloin, not too thin, and arrange over garlic mashed potatoes, or pasta, or rice.

Drizzle with sauce, and add a sprig of fresh rosemary.

Saute the whole green beans, after they’ve been blanched, and arrange around the plate.


6 servings

Reprinted with permission from the American Culinary Federation and John J. Griffin, CEC, CEPC.

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