With the first hints of autumn in the air my menus change to highlight the flavors of the season. Today I'm making a pork tenderloin, glazed with maple syrup.
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| Julian's Maple Glazed Pork Tendloin |
You might think it's as simple as painting some maple syrup on the meat while roasting. But if you've ever tried that it really doesn't work. The glaze slides right off the meat. So leave it to the experts at Cook's Illustrated to come up with a method that would keep the glaze in place.
This recipe can be halved if you are only serving 2-3, as I am today. One pork tenderloin is plenty for the two of us. I've made only minor modifications to the original recipe to ensure it comes out juicy every time.
Tips: In order to get the best result the technique is important. Make sure to pat off the excess cornstarch mixture to reduce any gummy spots on the tenderloins. Don't subsitute the authentic maple syrup for immitation. Use temperature readings to guide the cooking, not the timings. I'm using a piece of all natural pork.Ingredients (Serves 6)
1/4 cup molasses, light or mild
2 tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2.5 - 3 pounds pork tenderloins
2 tablespoons vegetable oil
1 tablespoon whole-grain mustard
Instructions
Dry Brine: 8-12 hours in advance, sprinkle salt all over the pork tenderloins and wrap in two layers of plastic wrap. Place in a large zip lock bag or on a plate and return to refrigerator for 8-12 hours. If you are using enhanced pork (injected with a salty solution) there is no need to dry brine. When ready to prepare the meal, rince and dry the tenderloins.
Adjust oven rack to middle position and heat oven to 375F degrees. Stir 1/2 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. Sprinkle cornstarch mixture evenly over a rimmed baking sheet. One by one, roll tenderloins in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
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.
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 1/2 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.
While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with mustard glaze. Transfer meat to cutting board and slice and serve. Drizzle extra mustard glaze on servings or pass at table for those who prefer more sauce.
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