• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Pork Tenderloin with a Cassis & Soy Sauce Reduction

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Pork Tenderloin  with a Cassis & Soy Sauce Reduction

Recipe by Claire Fitts.


  • 1 tbs. olive oil
  • 1 medium fennel bulb, sliced
  • 1/2 tsp. red pepper flakes (optional)
  • 1/2 cup soy sauce
  • 1 cup Vermont maple syrup
  • 1/2 cup cassis
  • 1 lb. pork tenderloin


Cut the pork tenderloin into 4 equal pieces and set aside. In a large frying pan, heat the olive oil, fennel, and red pepper flakes over medium heat for 3–5 minutes, until fennel starts to soften. Add the soy sauce, maple syrup, and cassis and mix to combine. Cook for an additional 2 minutes, until the mixture begins to boil. Add the pork tenderloin to the pan and cook for 7–10 minutes per side, until the pork reaches an internal temperature of 155 °F or your preferred temperature. Remove the pork from the pan, cover, and let rest. Continue to cook the reduction for 1–2 minutes longer or until the mixture is thick enough to coat the back of a spoon. Serve the pork and sauce over brown rice or with potatoes. Serves 4.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.