Maple-Glazed Pork Tenderloin

from America's Test Kitchen TV, episode Two Ways with Pork This recipe will work with either natural pork or enhanced pork(injected with a salty solution). If your tenderloins are smaller than 1¼ lbs, reduce the cooking time in step 3 (and use an instant read thermometer for best results). If the tenderloins don't fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. (Don't be tempted to substitute imitation maple syrup--it will be too sweet). Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

Maple-Glazed Pork Tenderloin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    c. maple syrup, see above note

  • ¼

    c. molasses, light or mild

  • 2

    T.bourbon or brandy

  • t. cinnamon

  • pinch of ground cloves

  • pinch of cayenne pepper

  • ¼

    c. cornstarch

  • 2

    T. sugar

  • 1

    T. salt

  • 2

    t. ground black pepper

  • 2

    pork tenderloins, 1¼ to 1½ pounds each, see note above

  • 2

    T. vegetable oil

  • 1

    T. whole-grain mustard

Directions

Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1/2 c. maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in a small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until coated on all sides. Thoroughly pat off excess cornstarch mixture. Heat oil in a 12 inch heavy bottomed nonstick skillet over medium high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving 1 inch in between. Cook until well browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in a rimmed baking sheet. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 c., about2 minutes. Transfer 2 T. small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 T. glaze. Roast until instant read thermometer inserted in the thickest part of the tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another T. of glaze and continue to roast until thermometer registerss 135 to 140 degrees, 2 to 4 minutes longer. Remove from oven and brush each with remaining glaze; let rest, uncovered for 10 minutes. While tenderloins rest, stir ermaining 1/4 c. maple syrup and mustard into reserved 2 T. glaze. Brush each tenderloin with 1 T. mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.


Nutrition

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