21 Missions Agave Nectar - A Natural Sugar Alternative

1/4 cup Light soy sauce
½ cup 21 Missions Caramel Agave Syrup
1 Tbsp. fresh ginger, grated
1 garlic clove, crushed
1 Tbsp. Thai fish sauce “Nam Pla”
1 Tbsp. lime juice
Zest from 2 oranges
1/4 cup orange juice
1 lb tenderloin of pork, cut in half lengthwise

Sauce preparation
Combine all of the ingredients except the pork loin in a skillet over medium heat and stir until the caramel agave sauce thickens.

Cooking the pork loin
In the same skillet with the thickened caramel agave sauce add the pork loin. Turn the pork loin frequently and baste continuously with the caramel agave sauce.

Cook for about 30 minutes until the pork loin is tender and cooked through. When the pork loin is well glazed remove the pork loin from the skillet and rest the pork loin for a few minutes before slicing.

Serving
Place the sliced pork loin onto a serving platter and drizzle with the thick and delicious caramel agave sauce. Serve with a crisp salad or lightly cooked snow peas or sugar snap peas.

Adapted from Caramel, 2006, by Trish Deseine, Marie-Pierre Morel Caramel Agave

Agave Harvest - Jalisco, Mexico

2008-12-11T10:28:00.000-08:00

Dried Figs and Apricots in Vanilla Agave Wine Syrup

2008-08-31T15:38:00.000-07:00

By Savor California "Savory News" Vol. 2 No. 7

Dried Figs and Apricots in Vanilla Agave Wine Syrup

· 1 bottle (750 ml) Gewürztraminer
or Johannesburg Riesling

· 2/3 cup 21 Missions Agave Syrup Vanilla

· 8 ounces (12-14 figs) Valley Fig Growers
Blue Ribbon Orchard Choice or
Sun-Maid Calimyrna figs, stems removed

· 4 ounces (about 1 cup packed)
B & R Farms dried apricots,
about 12 halves

· 2 Whole Spice Company cinnamon sticks,
each broken in half

· 1/2 cup Cowgirl Creamery Creme fraiche
or WholeSoy & Co. yogurt

· 1 tablespoon toasted slivered natural
almonds

In a large saucepan combine the wine, vanilla agave syrup and cinnamon stick.
Cover and cook over medium low heat, 10 - 15 minutes. Add the figs and apricots
and cook until the fruits are plumped and tender, about 15 - 20 more minutes.

Transfer the fruit, cinnamon sticks and agave-wine sauce to a heat-resistant bowl. Refrigerate until well chilled, about 4 hours.

Discard cinnamon sticks and spoon chilled fruit and agave-wine sauce into ramekins or serving dish. Top with a spoonful of Creme fraiche or yogurt. Garnish with a few toasted slivered almonds.

Makes 4 to 6 servings. Adapted from Fig Heaven, 2004, by Marie Simmons.