Lied Lodge Maple Glazed Pork

1 hour 42 minutes.  Michelle completed her first half-marathon at a lovely trail race in the middle of nowhere (i.e., Shenandoah, Iowa).  After running for almost two hours, hunger had a tendency to set in.  So, even following a full day of eating, we were still in the mood for a nice big dinner.   

We were staying at a bed and breakfast in Nebraska City and had planned to eat at the Lied Lodge—a previous favorite.  We dined on smoked pork with a maple glaze, an acorn squash puree, and mini roasted potatoes.  While we enjoyed the dish quite a lot, we were certain we could do better….

So we did.

 

Maple Glazed Pork

Ingredients:

·         Single pork tenderloin, cut into 5-6 medallions

·         For the spice rub:

o   2X salt

o   2X pepper

o   2X paprika

o   2X ancho chile powder

o   1X cayenne

o   2X onion powder

o   1X garlic powder

o   1/2X allspice

·         For the glaze:

o   1 clove garlic, minced

o   1/2 shallot, finely, chopped

o   1/4 onion, finely chopped

o   1/3 medium-sized green apple, finely chopped

o   3/4 (15 oz.) can chicken broth

o   white wine

o   salt

o   pepper

o   3 scant tablespoons maple syrup

o   1 tsp. orange zest and 1 Tbsp. orange juice

·         12 baby bella mushrooms

 

Directions:

1.    Combine spice rub ingredients in a small bowl.  Sprinkle evenly over pork medallions. Place spiced meat in the fridge and allow it to set while you prepare the glaze.

2.    Put the garlic, shallot, and onion, in a medium sized sauce pan with some olive oil, salt, and pepper.  Cook over medium heat until brown and sticking to the bottom of the pan.

3.    De-glaze with a bit of white wine.  Let the wine cook down (approx. 2 minutes).

4.    Add the chicken broth, green apple, maple syrup, orange zest, orange juice, and more pepper.  Let the sauce cook down for approx. 5 minutes on medium heat. 

5.    Put the sauce mix in a blender and frappe for about 1 minute.

6.    Return sauce to the pan and cook on medium heat for approx. 3-4 minutes more.  Stop once the sauce starts to thicken up a bit.

7.    Prepare mushrooms.  Skewer onto kebab sticks.  Spray with non-stick cooking spray and lightly season with salt, pepper, and onion powder.

8.    Preheat grill to medium-high heat.  Sear meat for about 2 minutes per side to achieve a nice crispy char on the outside.

9.    Meanwhile, position mushrooms on the grill on a spot where the heat is a bit lower.  Grill until tender.

10. Lightly brush on glaze and sear for another minute per side.

11. Reduce heat to medium low and leave meat on grill until cooked through.  You can add another layer of glaze at this point, if desired.

12. Remove from heat and allow to rest for 3-4 minutes before serving.  Serve with additional glaze, if desired. 

 

Savory Acorn Squash Puree

Ingredients:

·         1 medium-large sized acorn squash, halved and seeded

·         cinnamon

·         nutmeg

·         1/4 cup finely chopped shallots

·         1/4 cup finely chopped sweet onion

·         1 small green apple, cored and chopped

·         salt

·         fresh ground black pepper

·         ground sage

·         2 Tablespoons chicken broth

·         2 Tablespoons milk

·         2 Tablespoons parmesan cheese

·         freshly chopped sage

Directions:

1.    Preheat the oven to 350 degrees F.

2.    Place the squash halves, cut sides up, in a large baking dish. Sprinkle the insides lightly with cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch, cover with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

3.    Remove the squash from the oven, uncover, and let sit until cool enough to handle (you can speed up this process using the fridge, if needed). Using a grapefruit spoon, scoop the flesh from the squash into the bowl of a food processor.

4.    Lightly sauté the shallots, onion, and green apple with olive oil over medium heat until soft and fragrant.  Season lightly with salt, pepper, and sage (remember that you can always add additional seasonings later, if needed).  Add chicken broth and simmer, stirring occasionally, until apples are very tender.

5.    Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Add milk and puree the mixture on high speed until smooth. Taste and adjust seasonings to your preference. Finally, add parmesan cheese and puree until smooth.

6.    Keep warm in low-heat oven until you are ready to serve.  Alternatively, you can simply warm it up in the microwave for a minute or 2 before serving.

7.    Sprinkle on fresh chopped sage.  Place pork tenderloin atop puree and serve with mushrooms.