Tuesday, December 22, 2020

Maple Glazed Pork Tenderloin with L'Ecole Semillon

 I was provided with two bottles of L'Ecole wine for tasting purposes.  I received no monetary compensation.  All opinions are my own.

We had the Teen's Godparents over for dinner the other night, in fact it was the same night that I participated in a Zoom Meeting with the folks of L'Ecole Wines.  I had decided to serve a Maple Glazed Pork Tenderloin with a side of Pumpkin and Sweet Potato Mash and corn.  I opened a bottle of L'Ecole Semillon to pair with this dinner.  It was heavenly.


When dinner was finished, I left to attend the Zoom meeting while the others played games and visited. 
My first experience with L'Ecole was during #Merlotme Month in October.  I paired that Merlot with some S'mores during a bonfire with our neighbors.  It was a great night and I was pleased with this new to me wine. You can read more about it here.


So when Martina contacted me and asked if I would be willing to sample more wines and join her and some of the other employees of L'Ecole 41 for a Zoom meeting to brainstorm some corraboration ideas I jumped at the chance.

I thought the smooth, citrusy wine would play well with pork.  I was a little concerned due to the sweetness in the glaze but I needn't have worried, it blended very nicely.  This Semillon was also very nice by itself.  I can see myself sipping this poolside in the hot summer months.  It is crisp yet creamy....not buttery like a chardonnay, brighter yet still with a full feel.

This pork tenderloin was a huge hit as well.  It is the perfect casual meal to share with dear family and friends this holiday season.



I was sent a bottle of Cabernet Sauvignon that I have yet to open.  I'm saving it for with my Beef Tenderloin Roast on Christmas.   


When I planned this dinner of Pork Tenderloin glazed with maple syrup and molasses I decided I wanted to open the Semillon sample.  


Entrees, Roast, Pork, Glazed
Entrees, Pork
American
Yield: 4 servings
Author: Wendy Klik
Maple Glazed Pork Tenderloin

Maple Glazed Pork Tenderloin

Tender pork tenderloin glazed with a pure maple syrup and molasses combination and roasted to perfection.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1 (1.5-2 lb) pork tenderloin, trimmed, silver skin removed
  • 1/4 c. pure maple syrup
  • 1/4 c. molasses
  • 1/2 T. red wine vinegar
  • dash of paprika
  • dash of ground ginger
  • 2 T. cornstarch
  • 1 T. sugar
  • salt and pepper, to taste
  • 1 T. canola oil

Instructions

  1. Whisk together the syrup, molasses, vinegar, paprika and ginger.  Set aside.
  2. Combine the cornstarch, sugar, salt and pepper.  Sprinkle onto a piece of parchment paper.  Roll the tenderloin in the cornstarch mixture until thinly and evenly coated. Shake off any excess.  
  3. Heat the oil in a large skillet over med high heat.  When oil is hot, add the tenderloin and brown on all sides, about 5 minutes.  Remove to a baking rack set over a baking sheet.  
  4. Discard any excess oil in the pan and return to heat.  Stir in the syrup mixture.  Cook and stir, scraping up any browned bits on the bottom of the pan, until reduced slighty.  Return to the bowl in which it had been whisked together. 
  5. Brush half of the glaze onto the pork tenderloin roast and place into a preheated 375* oven for about 20 minutes.  Brush with remaining glaze and roast for another 5-7 minutes until an internal temperature of 140* is met in the thickest portion of the roast.  Remove from oven, tent lightly with foil and let rest 10 minutes before slicing.

Notes:

Adapted from a recipe found at Mel's Kitchen Cafe.

Calories

203.16

Fat (grams)

4.39

Sat. Fat (grams)

0.56

Carbs (grams)

35.96

Fiber (grams)

0.09

Net carbs

35.87

Sugar (grams)

30.88

Protein (grams)

5.57

Sodium (milligrams)

96.77

Cholesterol (grams)

15.51

4 comments:

  1. Your wine-tasting notes make it sound very intriguing. I enlarged your photos and it looks as if it comes from the state of Washington. We like their wines!

    Have a great holiday!

    be well... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Yes Mae. This wine was from Columbia Valley. The Merlot I tried was from Walla Walla.

      Delete
  2. The meal sounds delicious ! - Cathy-

    ReplyDelete

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