Fragrant, zesty, tart and sweet. This glaze has it all.
Last Friday we posted the first of two mandarin recipes. The Satsuma Sunset Cocktail highlighted the Satstuma Mandarin.
Besides the fact that it was a cocktail, it was loaded with complementing, sweet flavors and our friends (the taste-testers) loved it. The vodka was pleasantly masked, which could have been a potential issue if we were really thirsty…
This citrus recipe, highlighting the Clementine Mandarin, is a little more savory side.
I love that this glaze is packed with flavor, full of color, laced with the perfect hint of rosemary and with a subtle maple sweetness. We paired this glaze with a simply seasoned pork tenderloin.
This meal was another hit with our citrus taste-testers. We doubled the recipe that you will find listed below, so with the extra glaze, we served it over roasted carrots and it was to. die. for.
This multi-purpose condiment can be a flavorful way to serve up some vegetables and would also be great paired with chicken and fish.
Results for the citrus showdown:
Overall, our taste-testers leaned more towards the Satsuma Mandarin. The sweet, yet slightly acidic and bold flavors of the Satsuma appealed to the their palates. Although both recipes were equally delicious and the taste of both types of Mandarins were distinct, the Satsuma had slightly more to offer. The citrus showdown that Whole Foods Market hosted, was tons of fun and allowed us to experience some these flavors in a different way that we had before.
Be sure to try comparing these two flavors of Mandarins at home!
Clementine Rosemary Glaze
Yields about 1/3 cup; Makes enough for 1.5 lbs of pork tenderloin
1 1/2 cup fresh clementine juice
3 Tbsp grade b maple syrup
1 tsp clementine zest
1 1/2 tsp fresh rosemary, finely chopped
1 1/2 Tbsp butter, salted (or add a small pinch of salt if unsalted)
A pinch cayenne
For the glaze:
Add all ingredients to a medium sauce pan an over medium-high heat. Cook to reduce by about 2/3 of the initial amount, stirring constantly. It will take about 7-8 minutes; and it is done when the glaze is thickened and a good amount of it sticks to the back of the stirring spoon. Set aside.
Enjoy as a glaze for roasted or steamed vegetables, cooked chicken, fish or pork.
For the pork tenderloin:
Prepare pork tenderloin by sprinkling with salt, pepper and about 2 tsps freshly chopped rosemary. Sear on all sides for about 2 minutes on each side and put in the oven at 350 for 10-15 minutes, until cooked through (for Medium temperature, it will be slightly pink in the middle). Let sit for 5 minutes before cutting medallion slices. Spoon desired amount of glaze over top of pork medallions & enjoy.
From the Little Yellow Kitchen,