Patrick Reilly at The Majestic fires up the grill for this hearty dish.
Pork tenderloin with sugar-glazed carrots, tobacco onions, and a maple cream sauce
2 pork tenderloins trimmed of excess fat and sinew.
1 t olive oil
1/2 small red onion sliced into
2 cups ice water
1 T Tabasco
1 pinch salt
2 T flour
1 pinch paprika
1 cup vegetable oil
Sugar glazed carrots:
3 medium carrots, cut in half
lengthwise and thinly sliced
2 cups water
1 T sugar
2 oz. sweet butter
1 pinch salt
Maple cream sauce:
2 t white wine
1 shallot finely chopped
1 T pure maple syrup
1 cup heavy cream
Salt and white pepper to taste
Heat grill to medium setting. Rub
pork with oil and season with salt
and pepper. Grill until medium and
remove from heat for a few minutes.
Marinade the onions in the water, salt, and Tabasco for at least one hour. Drain well and blot dry on paper towels. Heat oil to 350 degrees. Dredge onions in flour and paprika and fry in hot oil until golden brown. Drain well on paper towels.
Place carrots, water, sugar, butter, and salt in a wide saucepan and cook over a high heat until all the water has evaporated and the carrots have taken on a syrupy glaze.
Maple cream sauce
Cook wine and shallot over high heat. Add syrup and cream and bring to a boil. Reduce until slightly thickened.