Maple-Glazed Pork Tenderloin
"To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed… read more..."
INGREDIENTS
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3/4 cup maple syrup (see note)
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1/4 cup molasses, light or mild
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2 tablespoons bourbon or brandy
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1/8 teaspoon ground cinnamon
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pinch ground cloves
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pinch cayenne pepper
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1/4 cup cornstarch
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2 tablespoons sugar
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1 tablespoon table salt
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2 teaspoons ground black pepper
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2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see note)
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2 tablespoons vegetable oil
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1 tablespoon whole-grain mustard
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