{"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

INGREDIENTS<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
3\/4<\/td>\ncup maple syrup (see note)<\/td>\n<\/tr>\n
1\/4<\/td>\ncup\u00a0molasses , light or mild<\/td>\n<\/tr>\n
2<\/td>\ntablespoons bourbon or brandy<\/td>\n<\/tr>\n
1\/8<\/td>\nteaspoon ground cinnamon<\/td>\n<\/tr>\n
<\/td>\nPinch ground cloves<\/td>\n<\/tr>\n
<\/td>\nPinch cayenne pepper<\/td>\n<\/tr>\n
1\/4<\/td>\ncup cornstarch<\/td>\n<\/tr>\n
2<\/td>\ntablespoons sugar<\/td>\n<\/tr>\n
1<\/td>\ntablespoon\u00a0table salt<\/td>\n<\/tr>\n
2<\/td>\nteaspoons ground black pepper<\/td>\n<\/tr>\n
2<\/td>\npork tenderloins (1 1\/4 to 1 1\/2 pounds each) (see note)<\/td>\n<\/tr>\n
2<\/td>\ntablespoons vegetable oil<\/td>\n<\/tr>\n
1<\/td>\ntablespoon whole-grain mustard<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

INSTRUCTIONS<\/h4>\n
    \n
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir \u00bd 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.<\/li>\n
  2. 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. Transfer tenderloins to wire rack set in rimmed baking sheet.<\/li>\n
  3. 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 \u00bd 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 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.<\/li>\n
  4. While tenderloins rest, stir remaining \u00bc 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 \u00bc-inch-thick pieces. Serve, passing extra mustard glaze at table.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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}]}}