Maple-Shallot Pork Tenderloin
Step 1 Heat the oven to 425 degrees and position a rack in the middle of the oven. Line a sheet pan with aluminum foil and place an oven-safe wire rack in the pan.
- 1 (1½-pound) pork tenderloin, silver skin removed (see Tip)
- 2 teaspoons kosher salt (such as Diamond Crystal)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- ¾ cup maple syrup
- ½ cup sherry vinegar
- 1 medium shallot, thinly sliced
- 3 tablespoons regular or golden raisins, roughly chopped
- Heat the oven to 425 degrees and position a rack in the middle of the oven. Line a sheet pan with aluminum foil and place an oven-safe wire rack in the pan.
- In a small bowl, whisk together the salt, smoked paprika and garlic powder. Pat the pork dry, then coat it in olive oil and sprinkle evenly with the seasoning blend. Place pork on the rack in the prepared sheet pan and roast on middle rack until the internal temperature reaches 145 degrees, about 20 minutes.
- While the pork is roasting, make the agrodolce: Combine the maple syrup, vinegar, shallots and raisins in a small saucepan. Whisk well, then bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, whisking occasionally, until the liquid has reduced by half, 18 to 20 minutes. Remove from the heat.
- When the pork has finished cooking, remove it from the oven and let it rest 5 minutes before slicing into ½-inch-thick rounds. Transfer to a serving plate and top with a couple spoonfuls of the agrodolce. Serve with the remaining sauce on the side. (Any leftover sauce is delicious on roasted fish or grilled vegetables.)
Step 2 In a small bowl, whisk together the salt, smoked paprika and garlic powder. Pat the pork dry, then coat it in olive oil and sprinkle evenly with the seasoning blend. Place pork on the rack in the prepared sheet pan and roast on middle rack until the internal temperature reaches 145 degrees, about 20 minutes.
Step 3 While the pork is roasting, make the agrodolce: Combine the maple syrup, vinegar, shallots and raisins in a small saucepan. Whisk well, then bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, whisking occasionally, until the liquid has reduced by half, 18 to 20 minutes. Remove from the heat.
Step 4 When the pork has finished cooking, remove it from the oven and let it rest 5 minutes before slicing into ½-inch-thick rounds. Transfer to a serving plate and top with a couple spoonfuls of the agrodolce. Serve with the remaining sauce on the side. (Any leftover sauce is delicious on roasted fish or grilled vegetables.)
To trim the pork tenderloin, lay it flat on a work surface. Use a small pair of kitchen scissors to snip a corner of the pale connective membrane (also called silverskin) that runs across the surface of the meat, creating a gap between the meat and membrane and making a flap to hold onto. Grab the silverskin and slowly pull it back from the meat until it comes off. It’s okay if you can’t remove it all.
@C Wolfe that is alot of maple syrup. I went to pinterest and looked up agrodolce (not maple agrodolce) and found most recipes use honey. A mix of honey and maple, maybe, might work.
Setting aside that it does look delicious, I find myself balking at the borderline cost-prohibitive quantities of maple syrup and sherry vinegar called for in the preparation, particularly in a recipe with a low yield. The descriptive text extolling the budget-friendly nature of pork tenderloin is either a master class in irony or perhaps its simply tone deaf.
Looks like a recipe worth trying but I can't understand why the recipe makes twice the amount of sauce needed. Why not create a recipe that has the correct proportions to start with.
