Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar

  Ingredients   1 Duroc Pork Tenderloins   3-4 pounds of Kale   1 cup good soy sauce 1 cup mirin (sweet cooking wine from Japan) 1 cup real maple syrup pinch of red pepper flakes 2 onions quartered 2 carrots peeled and chopped roughly 2T brown sugar 10 green onions with roots cut off […] The post Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar appeared first on HERITAGE FOODS USA.
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