Chile Maple Glazed Pork Tenderloin Recipe

Name: Chile Maple Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup maple syrup; 1 tablespoon minced ginger; 1/2 tablespoon minced garlic; 1/4 teaspoon chile flakes; 1/2 cup veal stock; 4 tablespoons butter; 6 (8 ounce) caribou tenderloins, pork or veal can be substituted; Salt; Pepper; Braised Red Cabbage, as an accompaniment, recipe follows; Sweet Potato Puree, as an accompaniment, recipe follows; 4 tablespoons grapeseed oil; 2 tablespoons butter; 1/2 cup diced smoked bacon; 1 red onion cut in small dice; 1 head read cabbage, slice thinly; 1 tablespoon brown sugar; 1 cup red wine; 1/2 cup red wine vinegar; Salt; Pepper; 4 tablespoons butter; 1 pound sweet potatoes, peeled and cut in large dice; 1 yellow onion sliced; 2 tablespoons minced fresh ginger; 2 cups chicken stock; 2 cups heavy cream; Salt; Pepper

Servings: persons

1 cup maple syrup
1 tablespoon minced ginger
1/2 tablespoon minced garlic
1/4 teaspoon chile flakes
1/2 cup veal stock
4 tablespoons butter
6 (8 ounce) caribou tenderloins, pork or veal can be substituted
Salt
Pepper
Braised Red Cabbage, as an accompaniment, recipe follows
Sweet Potato Puree, as an accompaniment, recipe follows
4 tablespoons grapeseed oil
2 tablespoons butter
1/2 cup diced smoked bacon
1 red onion cut in small dice
1 head read cabbage, slice thinly
1 tablespoon brown sugar
1 cup red wine
1/2 cup red wine vinegar
Salt
Pepper
4 tablespoons butter
1 pound sweet potatoes, peeled and cut in large dice
1 yellow onion sliced
2 tablespoons minced fresh ginger
2 cups chicken stock
2 cups heavy cream
Salt
Pepper

1
In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half.
2
Be careful not to allow to boil over.
3
Preheat oven to 450 degrees F.
4
Season tenderloin with salt and pepper.
5
Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes.
6
Caribou should be served rare because of its leanness, veal medium rare, and pork medium.
7
Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter.
8
Reduce until thickened and season with salt and pepper.
9
Serve with Braised Red Cabbage and Sweet Potato Puree.
10
In a heavy-bottomed pot on medium heat, melt the butter in the oil.
11
Add the bacon and onions and cook for 2 to 3 minutes.
12
Add the remaining ingredients and cover.
13
Turn down the heat to low.
14
Cook for 20 minutes, stirring every few minutes.
15
When cabbage is tender, season with salt and pepper.
16
Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes.
17
Strain off excess liquid, puree, and season.

1701

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 cup maple syrup, 1 tablespoon minced ginger, 1/2 tablespoon minced garlic, 1/4 teaspoon chile flakes, and more.

Yes, Chile Maple Glazed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Maple Glazed Pork Tenderloin

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