4 - 10 oz. each pork loin slices, approximately 1-1/2 inch thick;
1/2 cup pure maple syrup;
2 apples, sliced; 1/4 cup dry white wine; 1 teaspoon sea salt; cracked black pepper to taste; 1 teaspoon fresh rosemary, chopped; 1 teaspoon balsamic vinegar.
Recipe: To start, ask your butcher to cut for you 4 nice pieces of pork loin. On the way back, buy a nice bottle of dry white wine, but don't tell anybody that I told you to do so. At home, season the pork tenderloins with sea salt and cracked black pepper, grease slightly a cast iron pan and sear them on both sides. When the pork loins are lightly browned, put them with the pan in a preheated oven and roast them to the desired doneness. I recommend to pull them out of the oven when the internal temperature reaches 150 - 155 F. Set the pork tenderloins aside for a while and put the apples in the hot cast iron pan. Caramelize the apples for about 3 minutes and deglaze the pan with the white wine. Scrape the bottom of the pan to loosen all the flavors that has stuck to it and add the maple syrup, balsamic vinegar and rosemary.
Reduce the caramelized apples and maple sauce slightly and pour it over the roasted pork tenderloin dinners.
The thrill of the nice food and the bottle of white wine will be more than enough to knock your mate's socks off. You might, also, want to see my recipe for Prosciutto Wrapped Pork Loin.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.