Here, you’ll find the intensity of the miso is balanced by bright, tart citrus and sweet honey, making it a perfect glaze for the pork tenderloin. Recipe by Dan Clapson using a mystery ingredient – miso paste – from a Chopped Canada challenge.
ingredients
directions
Preheat oven to 375ºF.
Place first eight ingredients into a small pan and bring to a simmer on medium-high heat.
Reduce to low heat and let cook for 15 minutes, stirring occasionally.
Remove from heat and let cook for 5 minutes. The glaze should thicken noticeably.
Place sliced apples and sprouts into a large, prepared baking dish.
Heat a large pan on high heat and sear tenderloin on all sides and then place into baking dish.
Spoon glaze generously over pork, reserving about 2 tablespoons.
Place into oven and let bake, uncovered for 25 minutes.
Remove from oven and spoon remaining glaze on top.
Turn oven to high broil, return the tenderloin to the oven and let cook until the glaze begins to caramelize, about 6-8 minutes.
Remove from oven, transfer to a cutting board, tent with tin foil and let rest for at least 5 minutes.
Transfer roasted apples and brussels sprouts to a serving dish and cover to keep warm.
Optional step: place remaining drippings in the baking dish into the small pan used to make the glaze and cook on medium-high heat until reduced by about one half. This can be used to sauce the plate when serving.
Slice tenderloin to desired thickness and serve with a side of apples and brussels sprouts and top with sauce.