For Aimée Wimbush-Bourque, sugaring off might well be Canada’s fifth season. Tucked neatly in between glacial winter winds and the much awaited spring thaw, sugaring is a time honored reason to bundle up and head out into the sparkling snow, buckets in hand, to collect the beginnings of homemade maple syrup.
Like all things culinary, there is a recipe for knowing when the sap is just right for sugaring. Like the thermometer rising just above the freezing point, or when wild temperature swings signal the beginnings of spring and the trees look ready for prolonged sunlight and stormy weather.Given that I come from a place where “maple” syrup is only found on pancakes, I was thrilled to see an abundance of choices of maple sweetness meeting savory style. Maple Tea, Maple Creams, Maple Baked Beans,…oh my! How’s a girl to choose?! 3 words – maple peppered pork. Yum!
Aimée’s Maple Porc au Poivre from Brown Eggs and Jam Jars provides a lovely showcase for a maple peppery amber glaze over a juicy pork tenderloin.
- 1 bone-in pork tenderloin chop
- Sea salt and freshly cracked pepper
- Extra Virgin Olive Oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon freshly cracked pepper
- 1/2 tablespoon butter
- Heat the EVOO in a pan. Meanwhile, wash and dry the pork loin chop. Generously season with sea salt and freshly cracked pepper.
- Quickly sear the pork over medium heat until a lovely golden brown flipping every 3 minutes until cooked through.
- Remove from the pan and set aside while you prepare the glaze.
- In the same pan, bring the apple cider vinegar to a boil until slightly thickened. Add the maple syrup, freshly cracked pepper and a pat of butter and continue boiling for 1-2 minutes until the glaze is thick and creamy. Drizzle over the pork chop and grab a fork!
- This recipe pairs beautifully with Aimée's Asian Cashew Slaw (coming soon on thecomfykitchen.com)!