Pork Tenderloin

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

Pork:

2 pork tenderloins trimmed of excess fat and sinew.

1 t olive oil

Black pepper

Kosher salt

Tobacco onions:

1/2 small red onion sliced into

paper-thin rings.

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

Pork

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.

Slice thinly.

Tobacco onions

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.

Sugar-glazed carrots

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.

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