Makes 4 servings (serving size: 3 slices pork and 1/4 of carrots)
Photo: Yunhee Kim; Styling: Denise Canter
3/4 pound baby carrots
1/4 cup water
1/4 cup honey
3 tablespoons apple juice or apple cider
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 (1 1/4-pound) pork tenderloin, trimmed
1/4 teaspoon kosher or regular salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons minced fresh chives (optional)
How to Make It
Place the carrots and 1/4 cup water in a medium saucepan and bring them to a boil over high heat; reduce heat to simmer. Stir, cover, and let carrots simmer another 10-12 minutes or until they are tender.
Meanwhile, prepare glaze by mixing all glaze ingredients together in a small bowl; set aside. When carrots are done, remove from heat, drain, and set aside.
Cut tenderloin crosswise into 12 equal slices, and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add the pork and cook 2-3 minutes or until nicely browned on the bottom side. Using tongs, flip the pork and cook another 3-4 minutes or until almost cooked through.
Add carrots to pan with pork. Stir glaze again, and add it to the pan. Bring mixture to a simmer, and cook until pork is done, about 1-2 minutes. Stir to coat pork and carrots with glaze. Divide pork and carrots among 4 plates. Pour any remaining glaze over pork, and garnish with chives, if desired.
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I didn't think this was anything special. It tasted fine as written, but I probably won't make it again. There is a similar recipe that is much better in Joy of Cooking for Pork Tenderloin with a balsamic glaze that involves orange juice.
My hubby and two tots loved this! I modified a bit -- used a whole, small pork tenderloin. Added apricot preserves to the glaze. Didn't have juice so used beer instead. Covered the pan to cook pork through. Am saving this one and will consider for special guests. Also served steamed potatoes with mustard, mayo, garlic, vinegar sauce and steamed corn. Clean plates and seconds.
Quick, easy and healthy. Wonderful flavors and presents well. I added a bag of fresh spinach at the end and simmered all until the spinach wilted into the sauce/carrots/meat. Served with a baked potato. It was definitely a hit - husband even asked that I add to my file of
Wow! We just finished dinner minutes ago and we all loved this - even my 7 year old. I am definitely adding this to my permanent recipe rotation. It's quick enough for a weekday dinner, but would be easy to dress it up a bit for a dinner party.
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