Tuesday, December 6, 2011

Glazed Pork Tenderloin

I read an article recently in my Cook's Magazine 2011 Holiday Entertaining about achieving a great glazed pork tenderloin and decided tonight was the perfect night to try it. I had defrosted a pork tenderloin that was sitting in the freezer and gave this recipe a go. Since it was a really cold day (temps pretty much stayed in the 30's today) this meal sounded wonderful.

I made Home Fries with red potatoes and carrots and turnips as our side dishes.

Maple-Glazed Pork Tenderloin
Adapted from Cook's Magazine 2011 Holiday Entertaining

3 ounces pure maple syrup
2 tablespoons light or mild molasses
1 tablespoon bourbon
generous pinch ground cinnamon
pinch ground cloves
pinch cayenne pepper
2 tablespoons cornstarch
1 tablespoon sugar
1/2 tablespoon salt
1 teaspoon pepper
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
1 tablespoon vegetable oil
1/2 tablespoon whole-grain mustard

Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1/4 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 1-cup liquid measuring cup; set aside. Whisk cornstarch, sugar, salt and pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloin dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. (Be sure to pat off the cornstarch mixture thoroughly, as any excess will leave gummy spots on the tenderloin).

Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place tenderloin in skillet. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloin to wire rack set in a 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 1/4 cup, about 2 minutes. Transfer 1 tablespoon glaze to a small bowl and set aside. Using remaining glaze, brush tenderloin with approximately 1 tablespoon glaze. Roast until thickest part of tenderloin registers 130 degrees, 12 to 15 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until thickest part of tenderloin registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloin from oven and brush with remaining glaze; let rest, uncovered for 10 minutes.

While tenderloin rests, stir remaining maple syrup and mustard into reserved tablespoon glaze. Brush tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4-inch-thick pieces. Serve, passing extra mustard glaze at table.

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