Vermont Maple Syrup

Maple Shortening Cookies


1 cup shortening
3/4 cup Pure Maple Syrup
1 cup white sugar
2 eggs, well beaten
2 Tbsp. milk
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Maple Pork Tenderloin


 1-pound pork tenderloin, trimmed and cut in half
1 clove garlic, halved
3-1/2 Tbsp. Pure Maple Syrup
1 tsp. ground sage
Salt and fresh cracked pepper, to taste
1 Tbsp. clarified butter
1/8 cup balsamic vinegar
1 tsp. Dijon mustard
1 Tbsp. butter, at room temperature

Cream shortening with sugars. Add well-beaten eggs, milk, and vanilla. Add flour, baking powder, and salt, sifted together. Mix and chill thoroughly. Roll out thin on floured board and cut with cookie cutter. Bake on greased cookie sheets in 350°F oven for 10 minutes. Makes 6 dozen 3 inch cookies.

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Combine all ingredients but the raisins in an un-greased 9"x13" pan. Mix well and bake in a 350°F oven for 25-30 minutes, stirring occasionally. Store in sealed container. Makes 6 cups.

Maple Granola


 3 1/2 cups rolled oats
1 cup shredded coconut
1 cup chopped pecans
1/4 cup cooking oil
1/2 tsp. cinnamon
1/4 cup Pure Maple Syrup
2/3 cup raisins

Rub garlic on pork tenderloin halves. Rub pork with 1-1/2 Tbsp maple syrup, then with sage and pepper. Wrap in plastic and marinate overnight or 6 hours prior to cooking.

Preheat oven to 350°F. Heat a 9 or 12-inch oven-safe sauté pan and add clarified butter. Season pork with salt to taste and sear pork on all sides. Finish in oven to 140°F as measured by a meat thermometer, about 8 to 10 minutes.

Remove pork from oven and allow it to rest on a platter. De-glaze pan with balsamic vinegar and reduce until thickened over medium to medium-high heat. Add remaining maple syrup and Dijon mustard. Continue cooking to desired consistency. Whisk in butter.

Slice pork onto plates and drizzle with sauce.

Recipes

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