I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.
Pork Tenderloin with Chipotle Maple sauce
Pork tenderloin trimmed of silver-skin and portioned
2TBS Dijon Mustard
2TBS Maple Syrup
2TBS Chipotle Sauce
1) Remove the silver skin from the tenderloin and cut it into sections about 3 to 4 fingers thick.
2) Salt and Pepper generously and put on crinkled aluminum foil
3) Bake at 225 until the internal temp is between 140-145 F. Use a digital thermometer with a cord
4) Remove from Oven and heat some ghee (clarified butter ) in a pan to a temp of 400F
Perfectly cooked pork medallions dire need of some Maillard magic
5) Sear the pork to get it nice and brown and turn. This doesn't take long. Adjust heat to keep pan at 400F
6) Let rest for a few minutes while you prepare the sauce. All you do is mix the mustard, chipotle, and maple together. You can use a different hot sauce or a different style of chipotle like canned chipotle in Adobo sauce. Vary the amount of chipotle to how much heat you want. Warm the sauce in the microwave.
7) Place a starch "pedestal" in middle of plate, in this case baked yellow yam. You could use potato, rice, Israeli Cous Cous, or nothing. Add a vegetable, in this case I used some sautéed green beans with a little bacon, balsamic vinegar and honey. Add the pork to this base and add the sauce. Bada Bing! You have a pork tenderloin dish that competes with a really good restaurant. You can change it up however you want. Béarnaise sauce, no sauce, hotel butter, garlicky olive oil, pesto, spicy black bean hummus. Change the starch to to roasted red potatoes, risotto, or Israeli couscous. Pick a different veggie, or change the veggie to a little mixed salad. Do whatever you want. Use leftovers, I don't care .... as long as you absolutely nail the pork!