Maple-Glazed Pork Tenderloin

Karen Turnbough

By
@KTurn620

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!


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Comments:

Serves:

2-4

Cook:

1 Hr

Method:

Bake

Ingredients

3/4 c
maple syrup
1/4 c
light molasses (full flavor - not blackstrap)
2 Tbsp
bourbon or brandy
1/8 tsp
ground cinnamon
1/8 tsp
ground cloves
1/8 tsp
cayenne pepper
1/4 c
cornstarch
2 Tbsp
sugar
1 Tbsp
salt
2 tsp
black pepper
2
pork tenderloins (about 1 1/4 - 1 1/2 pounds each)
2 Tbsp
vegetable oil

Directions Step-By-Step

1
Adjust rack to middle position of oven and preheat to 375.
2
Stir 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.
3
Heat 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.
4
Pour 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.
5
With 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.
6
While 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.
7
FOR 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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Carb