Maple Glazed Pork Tenderloin

By lorik

Ingredients

• Glaze:
• 2 1 1/4 lb Pork Tenderloins
• 1/2 cup maple syrup
• 1/4 cup molassas
• 2 Tablespoons Bourbon
• 1/8 teaspoon cinnamon
• Pinch ground clove
• Pinch cayenne pepper
• Coating:
• 1/4 cup corn starch
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 teaspoons pepper
• Glaze Variation:
• Sweet pork tenderloin:
• 1/2 cup Worcestershire sauce
• 1/2 cup low sodium soy sauce
• 1 cup ketchup
• 1 cup honey

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

Whisk coating ingredients together and spread out onto pan. Roll each tenderloin into mixture. Pat off excess.

Heat 2 tablespoons vegetable oil in pan. Saute both tenderloins together until well browned about 8-12 minutes. Transfer to wire rimmed baking sheet.

Put skillet back over medium heat. Pour glaze into hot pan and scrape bits off bottom. Reduce sauce to ½ cup (about 2 minutes). Reserve 2 tablespoons of glaze for later use.

Coat each tenderloin with 1 tablespoon of glaze. Place into 375 oven and cook until internal temp reaches 130 – about 12-20 minutes. Apply another tablespoon of glaze to each loin and return to oven until internal temp reaches 135-140. Apply another tablespoon of glaze to each loin and allow to rest 10 minutes uncovered.

To reserved glaze add ¼ cup more of maple syrup, 1 tablespoon grainy mustard, whisk to combine. Apply final glaze coat to tenderloins, slice and serve.

*Glaze can be microwaved if it becomes to thick.