Roasted Maple-Glazed Pork Tenderloin

• Gluten free

• Meat

  • 2 Pork tenderloins

• Produce

  • 1/8 tsp Ginger, ground

• Condiments

  • 1/2 cup Maple syrup, pure
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1/4 cup Cornstarch
  • 1/4 tsp Paprika, smoked
  • 2 tbsp Sugar
  • 1 tbsp Table salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar
  • 2 tbsp Vegetable or olive oil

Found on 5boysbaker.com

Description

Ingredients

• ½ cup pure maple syrup, divided
• ¼ cup molasses
• 1 tablespoon red wine vinegar
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground ginger
• ¼ cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon table salt
• 2 teaspoons ground black pepper
• 2 pork tenderloins (1¼ to 1½ pounds each)
• 2 tablespoons vegetable or olive oil (I used olive oil)

Directions

• Preheat the oven to 375 degrees F. Stir ¼ cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
• Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Gently shake off the excess cornstarch (there will be extra cornstarch mixture, just throw it away).
• In a 12-inch nonstick skillet, heat the oil over medium-high heat. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, about 5-6 minutes total.
• Transfer the tenderloins to a lightly greased oven-proof wire rack set inside a cookie sheet. If you dont have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but will still be ok.
• Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
• Transfer 1½ tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Lightly cover the pork with foil and let rest for 5 minutes.
• While the tenderloins rest, stir the remaining ¼ cup maple syrup into the reserved 1½ tablespoons glaze (if glaze has thickened, just pop it in the microwave for a few seconds to heat it back up). Brush each tenderloin with the glaze and slice the pork and serve with any remaining glaze.