Friday, February 5, 2010

Pork Tenderloin with Herb Glaze

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.

Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious.

Caprial & John's Pork with Honey, Mustard, and Herb Glaze

As shared from the kitchen of Once Upon a Plate
Serves 4 to 6 (varies if using tenderloin or 6 pork chops)

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

Preheat oven 350°

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once._

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reachs an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stovetop over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)


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