Roasted Pork Tenderloin with Herbed-Cranberry Rice and Maple Dijon Glaze

Ingredients

1 cup Basmati rice

1-1/2 cups water

1/4 teaspoon salt

1/4 cup diced white onion

1/4 cup dried cranberries

2 Tablespoons chopped fresh herbs (i.e. parsley, chives, rosemary, and/or sage)

1-1/2 pounds pork tenderloin

4 Tablespoons Dijion mustard

1/2 cup Maple syrup

1 cup water

1/4 teaspoon salt

1 Tablespoon corn starch

1 Tablespoon water

In a medium sized saucepan stir together the rice, 1/4 teaspoon salt and 1-1/2 cups water and bring to a boil. Reduce heat to low and cook, covered until rice is tender and liquid is absorbed, about 20 minutes. Meanwhile, saute the onions in a saute pan with 1 Tablespoon of canola oil until translucent. Mix in the cranberries, the fresh herbs and 1 Tablespoon of water and set the mixture aside to cool and allow the cranberries to absorb moisture.

For the sauce, mix the mustard and the maple syrup together. Mix in the water and the salt. Bring the mixture to a boil. Thoroughly mix together 1 Tablespoon of cornstarch and 1 Tablespoon of water. Stir in the cornstarch mixture to thicken the sauce. Let the sauce boil for 30 seconds and remove it from the heat. this recipe yields 1-1/2 cups, enough for four portions.

Divide the pork tenderloin into four equal sized pieces and season each piece with salt and pepper. In a hot pan, with a little oil, sear each piece on both sides until brown. Once all the pieces are seared and how well you would like it to be done. Because pork is low in fat overcooking it makes it dry and tough so try to leave some moisture in it when you cook it.

To finish, stir the cranberry mixture into the rice. Serve the pork tenderloin and herbed cranberry rice with seasonal vegetables and the Maple Dijion sauce.

• The Gananoque Inn on VirtualCities.com
• The Gananoque Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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