- 6
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
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.