You can easily fill your party and dinner tables at Reesor’s. For appetizers we have artisanal cheeses and deli meats and a new line of fruit compotes from Wildly Delicious that are the perfect accompaniment to cheese and crackers.
For office or family pot-lucks we have “Party Sized” Signature Lasagne, Spinach Lasagne, and Macaroni & Cheese. Go traditional on Christmas eve with our classic Quebec tourtière, a blend of mildly spiced ground beef and pork.
How will you decide what you’ll serve for dessert? Seasonal caramel apple pie, mincemeat pies or tarts, sticky toffee pudding, shortbread (gluten free shortbread too), fruitcake or our amazing homemade-style squares?
Jay’s sister Karla recently prepared this recipe along with roasted broccoli in a warm lemon, butter, olive oil and garlic sauce; mashed sweet potatoes and a sorbet for dessert. The leftover pork is great in sandwiches.
This dish is adapted from a recipe by the wonderful test kitchens of the publishers of Cook’s Illustrated.
3/4 cup maple syrup 1/4 cup molasses, light or mild 1/8 teaspoon ground cinnamon
pinch ground cloves
pinch cayenne pepper 1/4 cup cornstarch 2 tablespoons sugar 1 tablespoon salt 2 teaspoons ground black pepper 2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see Note) 2 tablespoons vegetable oil 1 tablespoon whole-grain mustard
Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.
NOTE: If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.
According to Cook’s Illustrated why this recipe works:
To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done.
Chester who makes our delicious smoked pork tenderloin makes a delivery to Ursula one of Reesor’s Market & Bakery deli staff.
If you like smoked pork, bacon, sausages and hams you are in good company with Chester the butcher who is passionate about making a delicious array of smokehouse and deli meats for Reesor’s Market & Bakery. Chester works at Jo-John Meat Ltd. a small Ontario-inspected meat plant in west Toronto that processes only pork using traditional European recipes for curing, smoking, baking and cooking meats. Jo-John Meats contain no carrageenan, no flour, and no dairy.
Chester has been interested in butchery ever since he was a boy in Poland visiting his grandfather’s small farm and watching the meat processing done there. He went to butcher school in Poland and has been making delectable pork products since 1969. The Jo-John facility has two natural smokehouses using woods such as apple or cherry for a natural smoked taste and they are using traditional spice blends for the various cuts of meat and sausages.
For curing meats they use an industry standard commercial curing mixture providing the correct blend for preserving the meat and prevention of spoilage. There are no other preservatives or additives in their meats.
Be sure to try their very lean, double smoked bacon or the smoked tenderloin. The Leek and Pork Meatloaf is wonderful in sandwiches. If you are in a rush and want a hot meatloaf meal ask the deli clerk for a “steak cut” that you can heat gently at home while you make your own potatoes and veggies.
And what is Chester’s family having for Christmas dinner? A whole, baked, bone-in ham of course.