Dec 17, 2010

Roast Pork Tenderloin with Maple Glaze

This simple and yummy recipe is adapted slightly from America's Test Kitchen's Family Cookbook. I had a pork tenderloin tonight that I needed to use, so I thought I'd try something new. The seasoning and sauce combine to create a flavor that is slightly salty and slightly sweet.

1 pork tenderloin
1 tablespoon vegetable oil

Heat oven to 450 degrees and adjust the rack to the lower-middle position. Pat the tenderloin dry with paper towels and season with salt and pepper. Heat the oil in a twelve-inch skillet over medium-high heat until just smoking. Brown the tenderloin on all sides, about ten minutes, reducing the heat if the fat begins to smoke. Transfer the tenderloin to a 9 x 13-inch baking dish. Then add the glaze (see below). Roast in the oven until the center of the pork tenderloin registers 135 degrees on an instant-read thermometer, about 10 to 15 minutes, turning the tenderloin over halfway through the cooking time. Transfer the tenderloin to a carving board, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before slicing and serving, about 10 minutes.

Maple Glaze
1/2 cup maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
a pinch of cayenne pepper, if desired (I don't)

After browning the pork, pour off the fat left in the skillet. Add all of the ingredients in the pan, scrape up any brown bits, and simmer until slightly thickened and fragrant, about 30 seconds. Remove the glaze from the skillet and pour over the tenderloin prior to roasting.

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