Pork and maple syrup-roasted quince pair well. | Jean Lachat~Sun-Times
Updated: May 9, 2012 9:57AM
MAKES 4 TO 5 SERVINGS
6 to 8 bacon strips
1 pork tenderloin, trimmed (about 1
3 medium quince, peeled and cored, cut into 1/2-inch slices (see Note)
6 to 8 cippolini onions, peeled (see Note) 1 tablespoon plus 1 teaspoon maple syrup, divided 1 tablespoon cold butter Salt and pepper
6 to 8 cippolini onions, peeled (see Note)
1 tablespoon plus 1 teaspoon maple syrup, divided1/2 cup apple cider or apple juice
1 tablespoon cold butter
Salt and pepper
Preheat oven to 400 degrees. In large skillet or oven casserole, sear pork over medium-high heat, turning to brown on all sides, about 5 minutes. Remove meat.
In same skillet, saute quince and onions, turning to brown all sides, about 5 to 7 minutes. Arrange quince and onions in center of pan in single layer. Drizzle with 1 tablespoon maple syrup. Lay pork on top, pour cider around pan and place into hot oven.
Roast until internal temperature registers 140 degrees on instant-read thermometer, about 25 minutes. Remove meat, quince and onions, and set aside to keep warm, leaving liquids in pan.
Place pan over medium high-heat and reduce liquid, stirring to pick up any browned bits, about 3 minutes. Whisk in butter to make sauce silky and thickened. Add remaining teaspoon maple syrup and season with salt and pepper.
Carve pork into ½-inch diagonal slices and place in center of warm serving platter. Arrange quince and onions around meat and pour sauce over.
Note: If quince are not available, use 3 medium tart and firm apples, which will hold their shape when cooked.
Note: One large yellow onion, peeled and cut into wedges, can be substituted for cippolini.
Chicago’s Downtown Farmstand
Nutrition facts per serving:
368 calories, 21 g fat, 7 g saturated fat, 105 mg cholesterol, 14 g carbohydrates, 5 g sugars, 28 g protein, 462 mg sodium, 1 g fiber