Maple Glazed Pork Tenderloin

This has become a staple on our dinner table for about 10 years now.  It halves well if two tenderloins are just too much. The original recipe is from the May/June 2009 issue of Cook's Illustrated.

Prepare a rimmed baking sheet by lining it with parchment paper and placing a wire rack inside the pan to hold the tenderloins. This is my normal set-up but I have improvised with thick slices of onion when I had to. Come clean-up time you will hate yourself if you don't use parchment paper.

Start with two 1-1/4 to 1-1/2 pound pork tenderloins; either natural or enhanced (injected with a salty solution).

  Prepare your tenderloins by tucking the tapered ends under making the diameter of the whole tenderloin as even as possible.

Using kitchen twine, tie each tenderloin at intervals so the tenderloins will hold their shape.

Who can say 'no' to a glaze that contain all of these yummy ingredients?

Mix up the maple syrup mixture in a two cup measuring cup.

Instead of a normal flour dredge, Cook's Illustrated experimented with several combinations and found that a cornstarch based mixture helped the glaze stick more readily to the tenderloin.

If the tenderloins don't fit in the skillet initially, let their ends curve towards each other; the meat will eventually shrink as it cooks.

After browning on all sides place the tenderloins on the prepared baking sheet or pan with your make-shift rack

 

With the extra fat poured off, add the syrup mixture to the skillet and cook, scraping up the fond, until the mixture is reduced to 1/2 cup.

Reserve two Tbsp. of the glaze in a small bowl and set aside

Using the remaining glaze brush each tenderloin with about 1 Tbsp. of the glaze.

 Roast until an instant-read thermometer registers 130° Fahrenheit. Brush each tenderloin with another Tbsp. of the glaze and resume roasting.

Continue to roast until an instant-read thermometer registers 135° to 140° Fahreneit. Remove the tenderloins from the oven .

While the tenderloins are resting, add the whole grain mustard, the remaining maple syrup, and any left-over glaze to the reserved glaze. Glaze the tenderloins one last time prior to slicing and serving. You can use any left over as a dipping sauce.

We serve this pork with some sort of sweet potato dish on the side.


Maple Glazed Pork Tenderloin
Serves 6
Adapted from the May-June 2009 issue of Cook's Illustrated magazine

Ingredients:
3/4 cup maple syrup, divided
1/4 cup light or mild molasses
2 Tbsp. bourbon or brandy
1/8 tsp. ground cinnamon
Pinch ground cloves
1/4 cup cornstarch
2 Tbsp granulated sugar
1/2 Tbsp. table salt
2 tsp. ground black pepper
2 pork tenderloins (1-1/4 to 1-1/2 pounds each)
2 Tbsp vegetable oil
1 Tbsp whole-grain mustard

Method:

Adjust oven rack to middle position and pre-heat oven to 375° Fahrenheit. Prepare a rimmed baking sheet by lining with parchment paper and a wire rack. In a 2 cup liquid measuring cup combine 1/2 cup of the syrup, the molasses, bourbon, cinnamon and cloves; set aside. In a small mixing bowl, whisk together the cornstarch, sugar, salt and black pepper. Spread out on a rimmed platter or baking sheet.

Prepare tenderloins by trussing, at two inch intervals, with kitchen twine. Pat dry with paper towels then roll each tenderloin in the cornstarch mixture until evenly coated on each side. Pat off excess cornstarch mixture.

In a 12" skillet, heat oil over medium-high heat until just smoking.  Reduce heat to medium and place tenderloins in skillet at least 1 inch apart.  Brown on all sides, 8 to 12 minutes. Transfer the browned tenderloins to the prepared baking rack.

Drain off any excess fat in the skillet and return to medium heat.  Add syrup mixture to the skillet, scraping up the fond with a wooden spoon. Cook until reduced to 1/2 cup. Transfer 2 Tbsp. of the mixture to a separate dish and set aside.  With the remaining glaze brush 1 Tbsp. on each tenderloin.

Roast until an insta-read thermometer reads 130° Fahrenheit, anywhere from 12 to 20 minutes.  Brush each tenderloin with more glaze and return to oven and roast until an insta-read  thermometer reads 135° to 140° Fahrenheit, about 2 to 4 minutes longer. Remove the tenderloins to a cutting board. Glaze again and allow the tenderloins to rest for 10 minutes.

Stir the remaining 1/4 cup maple syrup, the mustard, and any leftover glaze into the reserved 2 Tbsp. glaze.  Brush each tenderloin with 1 Tbsp. of the mustard glaze.  Slice pork in 1/4 inch slices and serve with any leftover glaze.