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Coffee maple pork tenderloin
Nb persons: 3
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1/2 c | strong brewed coffe |
1/2 tsp | chipolte pepper in adobe sauce |
1/2 c | chicken broth a |
1 tbsp | tamari or low sodium soya sauce |
2 tbsp | maple syrup |
1 lb | pork tenderloin |
1 tsp | canola oil |
1/4 tsp | salt |
Pepper |
In small saucepan,combine coffee, chipolte pepper, chicken broth,tamari and maple syrup. Simmer 10 min on low heat. Cool slightly.
Make a few diagonal cuts about 1/4 in deep along the top of the tenderloin. Place in shallow roasting pan and pour marinade overtopping. Refrigerate for at least 30 min.
Preheat oven to 375. Transfer marinade back to saucepan. Rub tenderloin with canola oil and season all sides with salt and pepper. Roast on centre rack for 20-25 min ( thermometer at 170 degrees)
Simmer marinade vigorously for about 15 min, till thick and reduced to 1/3 of original volume. (Watch carefully, so not to burn)
once reduced, brush top and sides of roast heavily with marinade and continue roasting. Remove meat from pan and let rest for 5-10 min. Before slicing.
210 cal. 5 g. Fat, 6 carbs. 0 fibre, 34 protein, 568 sodium
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