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Maple Pork Tenderloin
Recipe provide by The Savvy Grapes Accredited Sommelier, Carol Anderson.  
This recipe is adapted from Crazy Plates Cookbook by Janet & Greta Podleski.
Serves 6

During the planning of the Wines to Wines to Warm your Winter  Sommelier led wine tasting, Carol thought that the Truchard Zinfandel from Californian would be delicious with her 'adaptation' of this recipe.   
Enjoy!

1 ½ lbs pork tenderloin

For sauce:


½ cup maple syrup
2 Tbsp light soy sauce
1 tsp Dry Keens Mustard (hot)
2 tsp grated orange zest
1 Tbsp Pataks curry paste (medium strength curry)
1 tsp ground coriander
1 tsp Worcestershire sauce
1 tsp ground garlic or 2 cloves garlic minced.

For garnish: 1 or 2 oranges peeled and sliced across the core of the orange.

Method:


1. Trim pork of visible fat. Place pork in a large heavy duty plastic bag.

2. Whisk together all remaining ingredients. Pour over pork in bag. 
Seal bag and refrigerate to marinade for an hour or more. Turn bag a few times.

3. Transfer pork and marinade to a baking dish.  

4. Place garnish slices of orange along each piece of meat.

5. Roast, uncovered, at 350 deg. for 40 min. approx.  
Pork should be slightly pink in the middle. (likely 325 if using a convection fan oven)

6. Let pork stand for 10 min. before slicing. Slice thinly. 

7. Drizzle extra sauce over pork and serve immediately, with remaining sauce in a sauce boat.

8. Serve with roasted root vegetables & enjoy!

 
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