Wednesday, February 13, 2013

Maple and Garlic Pork



I don't have enough superlatives to adequately describe how good this was. As per the recipe, I put the leftover marinade in a saucepan to heat it so I could serve it over the pork. At the advice of one of the comments on the site I found this recipe, I also used a cornstarch slurry to thicken it up to more of a gravy consistency. YUM. Only regret is that I didn't make more. Served with boiled red potatoes and asparagus (what I had on hand). Recipe is here. Make this. You won't regret it.

From: February 13, 2013

2 comments:

Chase said...

I want this.

Elizabeth said...

I used my oven "roasting" dish and cooked a 1 lb tenderloin for ~45 minutes at 375. Put marinade in small pan, bring to low boil; mix 1 T corn starch + 1 T cold water til smooth, then whisk in marinade; bring to boil, then turn down and simmer as it thickens.