How can something so delicious be so non-photogenic:(?
Rave reviews from family and friends.. mouth watering lip smacking.
Maybe it's the time change and our rush to munch..But uninspiring photo if I ever saw one..
Had the whole day in reprieve....
I made tags..I love making tags~
I google tags..buy tags.. admire tags..
PS I would LOVE to give credit to the blog or source I found the phone at..I just don't know when or where?
Short memory!Thank you..whoever it is!
tag, your it!
ReplyDeleteMonique, I have beets that I need to use. Have you posted the recipe? It sounds wonderful. I love the tags :-)
ReplyDeleteI will post the recipe..none of you should be without it..Just wish I had my meal photo to do it justice..
ReplyDeletePlease enjoy..courtesy of Ricardo~
Pork Tenderloins Glazed with Maple-Beet Sauce
Yield: 4
For an attractive presentation of whole pork tenderloins, return them to the skillet after the sauce has been reduced and turn them to coat completely. Transfer the tenderloins to a serving platter and drizzle with the remaining maple–beet sauce.Ingredients:
Maple–Beet Sauce
3/4 cup maple syrup
3/4 cup chicken broth
1 x medium-sized beet, peeled and diced
1/4 cup worcestershire sauce
Pork Tenderloins
2 x pork tenderloins
1 x tbsp ground coriander
1 x tbsp butter
salt and pepper, to taste
Directions:
Maple–Beet Sauce
In a saucepan, combine the maple syrup, chicken broth, diced beet and Worcestershire sauce and bring to a boil over medium-high heat.
Reduce the heat and simmer gently until syrupy, about 20 minutes.
Strain the sauce for a smoother texture if desired.
Pork Tenderloins
With the rack in the middle position, preheat the oven to 180°C (350°F).
Sprinkle the tenderloins with the coriander. Season with salt and pepper.
In an ovenproof skillet over medium-high heat, brown the tenderloins in the butter. Add the sauce, transfer to the oven and roast for about 15 minutes.
Cut the tenderloins into thin slices and drizzle with the maple–beet sauce.
Serve with Celery Roasted with 20 Cloves of Garlic and Cauliflower Purée.
For an attractive presentation of whole pork tenderloins, return them to the skillet after the sauce has been reduced and turn them to coat completely. Transfer the tenderloins to a serving platter and drizzle with the remaining maple-beet sauce.
My notes.. Feel free to omit the coriander..J does not like it.. But LOVES this recipe..I serve mine w/ differert mashed potatoes/ and a green veggie..Tonight my mashed potatoes were served in "Brick" sheet florets:)
You are so funny! I am sure it was beautiful..
ReplyDeleteThank you SO, SO much for posting the recipe! I still have beets from my veggie basket that I want to use. And it's our maple syrup time of year in NY.
ReplyDeleteI have a feeling that your photo was much nicer than you are giving yourself credit for!! At any rate, I'm glad you shared the recipe. I'm anxious to try it. I love pork tenderloin - it's such an easy cut of meat to work with.
ReplyDeleteBTW, I'm a tag novice... what do you do with all of your tags?
Hi Lori..I add them to gifts.. bookmarks..recipe page keepers..It's like Scrapbooking on one small area.
ReplyDeleteFun to personalize..Adding feathers..buttons..crystals..scraps:) Photos..
:) Small canvases:)
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ReplyDeleteI love your tags, Monique :) They are little works of art.
ReplyDeleteThank you for adding the recipe. I know you have had this before so if you've made it again it must be wonderful! Too bad it doesn't like to smile and say Cheese for the camera ;)
And what adorable tags they are!!!
ReplyDeletem ^..^
How funny how alot of us made pork last night...it must be the weather....only it was 70 here yesterday! I'm glad you tired the Dijon mustard in your potatoes....I never use to use it until my husband was making saurkraut and at the very end he added about 2 tablespoons and it is fabulous....
ReplyDeleteMonique, visiting your blog always brings a smile.
ReplyDelete