December 8, 2008

A Taste of New England

I found this recipe in Cooking Light and decided I'd try it for dinner last night.

I have to admit I had 2 pounds of pork so I used more maple syrup - actually I used probably a quarter of a cup! I doubled up on everything and I also added so peeled whole garlic cloves. I let this sit in the fridge for about 6 hours. It also did take a little longer to cook but we like our pork more well done.

Very good- will certainly make this one again!

Maple Sage Roasted Pork from Cooking Light Magazine

Yield
4 servings (serving size: 3 ounces)

Ingredients
1 tablespoon maple syrup
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation
1. Combine first 5 ingredients in a large zip-top plastic bag; seal and turn to coat. Marinate in refrigerator 30 minutes.
2. Preheat oven to 400°.
3. Remove pork from bag. Place pork on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 155°. Cover loosely with foil. Let stand 10 minutes before slicing.

1 comment:

Joelen said...

Thanks for posting this... I have an out of control sage plant and I'm in dire need of sage recipes! :)