maple-glazed pork tenderloin
(1 rating)
I like to joke with my husband that this is the meal that got me the ring. This is the main dish that I made the night he proposed to me. :) A wonderfully sweet and savory dish that can be converted into an awesome south-of-the-border lunch the next day!
(1 rating)
yield
2 -4
cook time
1 Hr
method
Bake
Ingredients For maple-glazed pork tenderloin
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3/4 cmaple syrup
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1/4 clight molasses (full flavor - not blackstrap)
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2 Tbspbourbon or brandy
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1/8 tspground cinnamon
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1/8 tspground cloves
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1/8 tspcayenne pepper
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1/4 ccornstarch
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2 Tbspsugar
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1 Tbspsalt
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2 tspblack pepper
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2pork tenderloins (about 1 1/4 - 1 1/2 pounds each)
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2 Tbspvegetable oil
How To Make maple-glazed pork tenderloin
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1Adjust rack to middle position of oven and preheat to 375.
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2Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne pepper together in small bowl. Set aside. Mix cornstarch, sugar, salt, and pepper in another small bowl, then transfer to a rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated. Pat off excess cornstarch.
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3Heat oil in 12-inch, heavy-bottomed 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, 8-12 minutes. Transfer to roasting pan with drip pan.
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4Pour off excess fat from skillet and return to medium heat. Add syrup mix to skillet, scraping up browned bits with wooden spoon and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze back to bowl and set aside.
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5With remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until thermometer reads 130, about 12-20 minutes. Brush each tenderloin with another tablespoon of glaze and continue to roast until thermometer reads 135-140, 2-4 minutes longer. Remove tenderloins from oven and brush with remaining glaze; let rest, uncovered, for 10 minutes.
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6While tenderloins are resting, stir remaining ¼ cup maple syrup into reserved 2 tablespoons of glaze. Brush each tenderloin with 1 tablespoon of glaze. Transfer meat to cutting board and slice into quarter-inch thick slices. Serve with remaining glaze. Store leftovers in remaining glaze overnight.
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7FOR LEFTOVER TENDERLOINS: Shred remaining tenderloin medallions with a pair of forks. Place in saucepan over medium-low heat, stirring occasionally. Mix in 2 tsp fresh lime juice, stirring to coat and heat through. Garnish with 2 tbsp fresh chopped cilantro. Serve in soft-shell tacos with white Mexican Crumbling cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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