Maple-Glazed Pork Tenderloin
A wonderfully sweet and savory dish that can be converted into an awesome south-of-the-border lunch the next day!
3/4 cmaple syrup
1/4 clight molasses (full flavor - not blackstrap)
2 Tbspbourbon or brandy
1/8 tspground cinnamon
1/8 tspground cloves
1/8 tspcayenne pepper
2 tspblack pepper
2pork tenderloins (about 1 1/4 - 1 1/2 pounds each)
2 Tbspvegetable oil
How to Make Maple-Glazed Pork Tenderloin
- Adjust rack to middle position of oven and preheat to 375.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.