New Recipe
Maple-Glazed Rosemary Pork
"Here in the Northeast, fall is a beautiful season with warm flavors helping to usher in the cooler weather. However, we like to still grill while we can! This recipe would probably work in the oven, as well, although I haven’t tried it. Use two 1-lb. pork tenderloins, ideally."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs pork tenderloin
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 cup pure maple syrup
- 1⁄2 cup balsamic vinegar
- 2 tablespoons butter
directions
- Preheat grill to medium (350 degrees). Sprinkle pork evenly with 1 tablespoon of the rosemary, as well as salt and pepper. Cover and refrigerate for 15 minutes.
- Meanwhile, for the glaze, bring maple syrup and vinegar to a boil in a small saucepan. Boil for 7-9 minutes or until reduced to about 2/3 cup, stirring occasionally. Remove from heat and stir in 1 tablespoon rosemary and all of the butter until nice and smooth. Cover and set aside.
- Place pork on grill and cover. Grill for 20-22 minutes, turning once or twice, or until an instant-read thermometer registers 145 degrees. Remove from grill, cover loosely with foil, and let rest for at least 2 minutes.
- Reheat glaze over low heat until warm. Cut pork into thick slices and arrange on serving dish. Drizzle with glaze and sprinkle on remaining 1 tablespoon rosemary.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
