{"id":822,"date":"2010-04-28T20:55:24","date_gmt":"2010-04-29T03:55:24","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=822"},"modified":"2010-04-28T20:55:24","modified_gmt":"2010-04-29T03:55:24","slug":"maple-glazed-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/maple-glazed-pork-tenderloin\/","title":{"rendered":"Maple glazed pork tenderloin"},"content":{"rendered":"
Serves 6.<\/em><\/p>\n This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1\u00bc pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don\u2019t 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\u2019t be tempted to substitute imitation maple syrup\u2014it 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.<\/p>\n Serves 6. This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1\u00bc pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don\u2019t fit in the skillet initially, let their ends curve toward […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[38],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/822"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=822"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/822\/revisions"}],"predecessor-version":[{"id":823,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/822\/revisions\/823"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}INGREDIENTS<\/h4>\n
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\n 3\/4<\/td>\n cup maple syrup (see note)<\/td>\n<\/tr>\n \n 1\/4<\/td>\n cup\u00a0molasses , light or mild<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons bourbon or brandy<\/td>\n<\/tr>\n \n 1\/8<\/td>\n teaspoon ground cinnamon<\/td>\n<\/tr>\n \n <\/td>\n Pinch ground cloves<\/td>\n<\/tr>\n \n <\/td>\n Pinch cayenne pepper<\/td>\n<\/tr>\n \n 1\/4<\/td>\n cup cornstarch<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons sugar<\/td>\n<\/tr>\n \n 1<\/td>\n tablespoon\u00a0table salt<\/td>\n<\/tr>\n \n 2<\/td>\n teaspoons ground black pepper<\/td>\n<\/tr>\n \n 2<\/td>\n pork tenderloins (1 1\/4 to 1 1\/2 pounds each) (see note)<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons vegetable oil<\/td>\n<\/tr>\n \n 1<\/td>\n tablespoon whole-grain mustard<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n INSTRUCTIONS<\/h4>\n
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