This Maple Glazed Roasted Pork Tenderloin is an ultra tender cut of pork that will leave your dinner guests ranting and raving over your skills in the kitchen.
Keyword: roasted pork tenderloin
Author: Garnish and Glaze
7tablespoonsmaple syrup, divided
1 1/2tablespoonsgranulated sugar
1 1/2teaspoonsblack pepper
21-1.5 poundpork tenderloins
Preheat oven to 375 degrees F. Line a pan with foil and place a cooking rack on top. Set aside.
Mix 1/4 cup maple syrup, molasses, vinegar, paprika, and ginger together in a liquid measuring cup and set aside.
Line another baking sheet with foil (for easy clean up) and add cornstarch, sugar, salt, and pepper to the middle of the pan, mix it together and spread it out. Pour oil in a large non-stick skillet and heat over medium-high heat.
Pat the tenderloins dry with a paper towel and then dredge in the cornstarch mixture. Shake off excess and then place in the heated pan. Repeat with the other loin and place an inch apart from the other loin. Sear on all sides (about 8-10 minutes).
Place tenderloins on rack. Pour off any fat in the pan and then add the syrup mix and cook for 3 minutes while stirring and scraping the bottom of the pan. Turn off heat. Reserve 3 tablespoons in a small bowl. Brush the tenderloins with a tablespoon (each) of the glaze left in the pan. Place in the oven for 15 minutes, remove, and baste again. Repeat basting every 4 minutes (about 2-3 times) until the internal temperature of the thickest part is at least 145 degrees. (I like mine at 150-155 F) Remove from oven and let rest 10 minutes.
While the pork rests, mix the remaining 3 tablespoons of maple syrup with the syrup mixture you reserved. Brush 1 tablespoon onto loins, slice, and serve with remaining sauce for drizzling over.