Post by MarieAlice on Jun 2, 2003 5:30:48 GMT -6
PRALINE PORK TENDERS
2 whole pork tenderloins (about 1 1/2 to 2 lb. total)
4 T. butter, divided
1 1/2 C. maple-flavored syrup
1/2 C. brown sugar
1/4 C. dark rum (optional)
1 C. chopped pecans
Melt 2 tablespoons butter in large heavy skillet. Brown tenderloins on all sides. Remove to shallow baking pan.
Melt remaining butter in small saucepan. Add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF.<br>
Slice into 1-inch slices and drizzle with remaining glaze to serve.
2 whole pork tenderloins (about 1 1/2 to 2 lb. total)
4 T. butter, divided
1 1/2 C. maple-flavored syrup
1/2 C. brown sugar
1/4 C. dark rum (optional)
1 C. chopped pecans
Melt 2 tablespoons butter in large heavy skillet. Brown tenderloins on all sides. Remove to shallow baking pan.
Melt remaining butter in small saucepan. Add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF.<br>
Slice into 1-inch slices and drizzle with remaining glaze to serve.