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!
1Adjust rack to middle position of oven and preheat to 375.
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.
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.
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.
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.
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.
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.