Maple-Star Anise Pork Tenderloin


Pork

Recipe — Maple-Star Anise Pork Tenderloin
4 portions
Metric Imperial

Ingredients

  • 2 large pork tenderloins
  • 5/8 cup sherry
  • 2 dry shallots, minced
  • 4 sprigs of fresh
  • 2 star anise, crushed
  • 5/8 cup light maple syrup
  • 5/8 cup meat glaze (or highly-concentrated veal stock)
  • 2 tablespoons olive oil
  • Salt and pepper, hand-milled, to taste
  • 2 1/2 oz cold unsalted butter, in cubes
  • Seasonal vegetables of your choice

Method

  1. In a saucepan, reduce the sherry, shallots, thyme and star anise. Allow to evaporate completely.
  2. Add maple syrup and meat glaze. Reduce over low heat. Strain sauce through muslin (or fine sieve) and reserve.
  3. Pour olive oil into very hot non-stick pan and sear the tenderloins, browning well 4 – 5 minutes on each side.
  4. Season tenderloins and cover to rest for about 4 minutes.
  5. Heat reserved maple sauce while incorporating the cold butter cubes.
  6. Slice the meat, pour on sauce, and serve with the vegetables.

Chef’s Suggestions
Substitute the pork tenderloins with chicken breasts. Pair with a dry sherry or Portuguese Sogrape.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Pork Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!