Pan Seared Pork Tenderloin with Maple Peppercorn Glaze
- 6 each Pork Tenderloins
- 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.
Reprinted with permission from the American Culinary Federation, submitted by Chef John J. Griffin, CEC, CEPC