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Category: Pork
Prep Time: Cook Time: Total Time:
3/4 cup maple syrup (see note)
1/4 cup light or mild molasses
2 Tbsps bourbon or brandy
1/8 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 cup cornstarch
2 Tbsps sugar
1 Tbsp salt
2 tsps ground black pepper
2 pork tenderloins (1 to 1 1/4 lbs each)
(see note)
2 Tbsps vegetable oil
1 Tbsp whole-grain mustard
1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in a 2-cup lioquid measur; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 Tbsp glaze to small bowl and set aside. Use remaining glaze, brush each tenderloin with approximately 1 Tbsp glaze. Roast until instant read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another Tbsp glaze and continue to roast until instant read thermometer inserted in thickest part of tenderloin registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
4. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 Tbsps glaze. Brush each tenderloin with 1 Tbsp mustard glaze. Transfer meat to cutting board and slice into 1/4-inch pieces. Serve, passing extra mustard glaze at the table.
Serves 6.
If the tenderloin does not fit into the skillet initially, let their ends curve toward each other; the meat will shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Grade B maple syrup is great in this recipe...Do not be tempted to substitute imitation maple syrup - it will be too sweet. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloin.
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Maple-Glazed Pork Tenderloin
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Category: Pork
Prep Time: Cook Time: Total Time:
3/4 cup maple syrup (see note)
1/4 cup light or mild molasses
2 Tbsps bourbon or brandy
1/8 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 cup cornstarch
2 Tbsps sugar
1 Tbsp salt
2 tsps ground black pepper
2 pork tenderloins (1 to 1 1/4 lbs each)
(see note)
2 Tbsps vegetable oil
1 Tbsp whole-grain mustard
1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in a 2-cup lioquid measur; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 Tbsp glaze to small bowl and set aside. Use remaining glaze, brush each tenderloin with approximately 1 Tbsp glaze. Roast until instant read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another Tbsp glaze and continue to roast until instant read thermometer inserted in thickest part of tenderloin registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
4. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 Tbsps glaze. Brush each tenderloin with 1 Tbsp mustard glaze. Transfer meat to cutting board and slice into 1/4-inch pieces. Serve, passing extra mustard glaze at the table.
Serves 6.
If the tenderloin does not fit into the skillet initially, let their ends curve toward each other; the meat will shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Grade B maple syrup is great in this recipe...Do not be tempted to substitute imitation maple syrup - it will be too sweet. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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