A few weeks ago, in a post titled Mrs. Betterworth It, I wrote about delicious maple syrup bran muffins and why using real maple syrup is so much better than the fake stuff. This post ended up not being as popular as other posts… a shame since these muffins are really super good... perhaps it was a result of a poor title choice, going too far with my pun.
This week's recipe of Pork Tenderloin with Pecan, Orange & Maple Glaze also calls for pure maple syrup and combines an interesting blend of seasonings that give the dish a Moroccan flair. The chopped pecans provide a nice crunch and the cayenne just enough heat. This one is a keeper and I hope you enjoy!
Pork Tenderloin with Pecan, Orange, Maple Glaze (recipe adapted from BHG, Sept. ’11 issue)
1 pork tenderloin
salt & pepper
¼ cup pure maple syrup (Morris Maple Leaf Farm, Lake Odessa, MI)
¼ cup orange juice
½ tsp. ground cumin (Penzeys Spices- not local but THE place to get all spices)
¼ tsp. cayenne
1 cup pecans, chopped (Missouri Northern Pecan Growers, Nevada, MO)
1. Place pork in an oven-safe dish; sprinkle with salt and pepper.
2. Mix together maple syrup, orange juice, cumin and cayenne; pour over pork.
3. Coat with pecans; bake at 350 F until internal temperature reaches 155 F. Remove from oven, let rest for about 5 minutes before slicing.