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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
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