Maple Glazed Pork Tenderloin

Picture from: hansenchristiancenter

Image Credit: Lisa

Maple Glazed Pork Tenderloin

“If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results).” Lisa

Ingredients:

¾ cup maple syrup (real not maple flavored syrup)

¼ cup molasses, light or mild

2 tablespoons bourbon or brandy

⅛ teaspoon ground cinnamon

Pinch ground cloves

Pinch cayenne pepper

¼ cup cornstarch

2 tablespoons sugar

1 tablespoons table salt

2 teaspoons ground black pepper

2 pork tenderloins (1 ¼ to 1 ½ pounds each)

2 tablespoons vegetable oil

1 tablespoons whole-grain mustard

Preparation:

Adjust oven rack to middle position and heat oven to 375°F.

Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup 

liquid measure; set aside.

Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined.

Transfer cornstarch mixture to rimmed baking sheet.

Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all 

sides.

Thoroughly pat off excess cornstarch mixture.

Heat oil in 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 at least 1 inch in between.

Cook until well browned on all sides, 8 to 12 minutes.

Golden browned but not too dark.

Transfer tenderloins to wire rack set in 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 ½ cup, about 2 minutes.

Transfer 2 tablespoons glaze to small bowl and set aside.

Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze.

Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 

degrees, 12 to 20 minutes.

Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read 

thermometer inserted in thickest part of tenderloins registers 135 to 140°F, 2 to 4 minutes 

longer.

Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 

minutes.



While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 

tablespoons glaze.

Brush each tenderloin with 1 tablespoon mustard glaze.

Transfer meat to cutting board and slice into ¼-inch-thick pieces.

Serve, passing extra mustard glaze at table.

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Serves 6