Maple Glazed Pork Tenderloin
Recipe type: Main Dishes
- ¾ cup. maple syrup, preferable grade B, divided
- ¼ c. molasses
- ⅛ tsp. ground cinnamon
- Pinch of ground cloves
- Pinch of cayenne pepper
- ¼ c. cornstarch
- 2 tbsp. sugar
- 1 tbsp. salt
- 2 tsp. ground black pepper
- 2 (1¼ to 1½ pound) pork tenderloins, trimmed of fat and silver skin
- 2 tbsp. oil
- 1 tbsp. whole grain mustard
- Adjust an oven rack to the middle position and preheat oven to 375°. Stir ½ c. maple syrup, the molasses, cinnamon, cloves, and cayenne pepper together; set aside. Whisk the cornstarch, sugar, salt, and black pepper in a small bowl until combined.Transfer the cornstarch mixture to a rimmed baking sheet. Pat tenderloins dry with paper towels, then roll them in the cornstarch mixture until evenly coated on all sides. Thoroughly pat off the excess cornstarch mixture.
- Heat the oil in a 12" heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce the heat to medium and place both tenderloins in the skillet, leaving at least 1" between them. Cook until well browned on all sides, 8 to 12 minutes. Transfer the tenderloins to a wire rack set over a foil-covered rimmed baking sheet.
- Pour off the fat from the skillet and return to medium heat. Add the syrup mixture to the skillet, scraping up the browned bits with a wooden spoon, and cook until reduced to ¾ c., about 2 minutes. Transfer 2 tbsp. of the glaze to a small bowl and set aside. Using the remaining glaze, bush each with about 1 tbsp of the glaze. Roast the pork until the thickest part of the tenderloins registers 140° on an instant-read thermometer, 12 to 20 minutes. Brush each tenderloin with another tbsp. of the glaze and continue to roast until the thickest part of the tenderloins registers 150°, 2 to 4 minutes longer. Remove the tenderloins from the oven and brush each with the remaining glaze; let rest, uncovered until the temperature reaches 160°, about 10 minutes.
- While the tenderloins rest, stir the remaining ¼ c. maple syrup and mustard into the reserved 2 tbsp glaze. Brush each tenderloin with 1 tbsp. mustard glaze. Transfer the meat to a carving board and slice into ¼" thick pieces. Serve, passing the extra mustard glaze at the table.
This also cooks really well on a Traeger grill!