Pork Tenderloin - Date & Molasses Glaze
SERVE WITH WINTER SQUASH AND HAZELNUT RAGOUT
Ingredients
- Date and Molasses Glaze
- 1 tbsp (15 mL) butter
- 2 small shallots, minced
- 2 tbsp (25 mL) roasted garlic
- 1 cup (250 mL) red wine
- 1/4 cup (50 mL) Fancy molasses
- 1 cup (250 mL) pitted dates, chopped
- 1/2 cup (125 mL) chicken stock
- 1 sprig thyme
- 1/2 tsp (2 mL) cinnamon
- 1 tbsp (15 mL) vegetable oil
- 2 pork tenderloins, cleaned of all silver skin and excess fat
- Kosher salt and freshly ground pepper
Preparation
Step 1
1. Heat butter in a large nonstick sauce pan over medium heat. When butter sizzles, add shallots and roasted garlic and cook until transparent. Add red wine and molasses and cook until reduced by half. Add dates, chicken stock, thyme and cinnamon and simmer for 5 to 7 minutes or until dates are plump and only about 1 cup (250 mL) of liquid remains. Pour mixture into a blender or food processor and blend until smooth. Strain through a fine strainer if preferred.
2. Preheat oven to 375°F (190°C).
3. Heat vegetable oil in a heavy ovenproof skillet over high heat. Season pork on all sides with salt and pepper. Sear tenderloins until golden brown, about 2 minutes per side. Place pan in oven and roast for 5 to 7 minutes or until just pink inside. Remove from oven and turn oven setting to broil.
4. Coat pork evenly with reserved glaze on all sides. Place skillet under broiler and broil until glaze is caramelized, about 2 to 4 more minutes, turning once.
5. Remove from the oven and let rest for at least 5 minutes. Slice pork and serve with Sweet and Sour Red Cabbage and Double Smoked Bacon, Winter Squash and Hazelnut Ragout (recipes follow).
Serves 4