By Primordial on February 24, 2007
"This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!"
Serving Size: 1 (327 g)
Servings Per Recipe: 4
"I made this for New Year's Eve and got lots of compliments. It was a very nice flavour. I did make a few changes - I used apples instead of pears, and I used only half the amount of juice called for. I also personally felt that the pork was a bit to rare for my liking, so cooked it unil it was 160. I'll make this again."