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RECIPE OF THE WEEK
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Maple Glazed Pork Tenderloin
2 pounds pork tenderloin (about 2 tenderloins)
1 pound regular sliced bacon
1 large bunch dandelion greens
1 Tbs mustard
1/4 cup maple syrup
3 Tbs balsamic vinegar or to taste
olive oil
salt and pepper to taste
Wash and rough chop the dandelion greens. Trim the pork tenderloin, cut it into medallions and wrap with bacon. Secure the bacon with a wooden toothpick and season with salt and pepper. Put a small amount of olive oil in a medium hot pan. Roll the pork around in the pan so the bacon crisps on all sides and then finish cooking on the flat sides. (approximately 10-12 minutes) Remove the pork and add the greens to the pan. Add the mustard, drizzle with maple syrup and drizzle with balsamic vinegar. Cook until the greens are wilted and serve.
Serves 4
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