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Tuesday, August 22, 2006

Plum Crazy Pork


This dinner was a combination of two recipes in this month's Everyday Food. Pork tenderloins were on sale on a buy one get one free deal. And plums are in season. For the pork, I made a glaze of 1/4 cup balsamic vinegar and 2T real maple syrup, mixing the ingredients together and boiling for abour 4 minutes. This was brushed over the tenderloins several times during baking.


In a separate dish, I melted 1T butter and stirred in 1/3 cup honey and 1/3 cup orange juice. Place halved, pitted red plums cut side down in the syrup. Bake in the same oven as the tenderloin.

When I served the plates, I sliced the meat and poured the yummy plum sauce over the pork.
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