How old is this recipe? Pork Tenderloin with maple glaze

 
These were the first words my wife said when she tasted the Brussel Sprouts.  Looking at the copyright of the cookbook, it was 1989, 21 years ago.  I was in a thrift shop and they had a cookbook called 20 minute menus. Quickly thumbing through it, the author was the former editor of the NY Times food section, and the book was only  $0.50, so why not.

I had this pork tenderloin that's been sitting in my freezer.  It was on-sale for I think .49/pound, but you needed to buy at least 2 pounds.  Unfortunately for me, when I froze it, I didn't cut it up into smaller portions and just put the whole package in the freezer.

In the book there was a pork tenderloin with chervil & maple syrup.  So it seemed pretty straight forward,  no need for strange gadgets, just straight forward 20 minute cooking (though prep was like 40 minutes).

Software: (I 4x the tenderloin recipe)

Tenderloin

• 8 oz. pork tenderloin
• 1/2 teaspoon dried chervil (I couldn't find any, used parsley instead)
• 1/2 teaspoon dried thyme
• 2 tablespoons maple syrup
• 1 tablespoon grainy mustard

Potatoes, Brussel Sprouts and Onions

• 9 oz., tiny new potatoes
• 18 oz. whole onion (sliced)
• 1 tbl. spoon olive oil
• 10 oz. brussels sprouts
• 1 tsp sugar
• 2 tsp soy-sauce

 Hardware:

• Broiler pan
• Global 8-Inch 20cm Cook's Knife
• Le Creuset pan
• Progressive International 9 Inch Silicone Gripper Tongs, Red
• Trudeau Melamine Mixing Bowls, Set of 3

Heat the broiler on high.  Line the broiler pan with aluminum foil (this will save cleaning up the mess in the pan later).   

Wash and pat dry the tenderloin and cut into 3/4 inch slices.

Mix the chervil, maple syrup, mustard in a bowl.  stir well.

Dip each piece of pork into the mixture, make sure they are coated well.

Put the pieces of pork into the dutch oven and cook for 10 minutes (keeping the meat about 2" from the flame), flip and cook for another 5 minutes.  Remove from the oven and lay on a platter.

While the tenderloin is cooking, boil the water, add the sliced potatoes and cook for about 20 minutes.  When it's boiling, add the sprouts and cook for 6-7 minutes.  Slice and saute up the onion in the frying pan.  You want to cook the onions enough, but not actually carmalize them.  Throw them all into a dish and add the sugar and soy sauce.  Mix well. 

* After eating this, I would have changed:

• Soak the pork tenderloin in the mixture for at least 24 hours.
• Do not *boil* the vegetables.  I think broiling/baking them in the oven would have been much better.