Any meat (besides chicken) that is roasted, is something I am still a little intimidated by. For some reason, I am sometimes weird about cooking meat. So, I will make my husband do it. I guess because I haven't had a lot of experience, especially with roasts. Since we get an entire pig and half a cow every winter, we get a lot of different cuts of meat. In fact, it practically fills our whole box freezer, with little room to spare. (Maybe just enough room for a box of frozen blueberries and a million boxes of thin mint girl scout cookies-ha!)
We had two small pork tenderloins that didn't look to intimidating to me. So, I thought that I would try it out a recipe and see what came of it. Basically any recipe I have tried from the fool-proof America's Test Kitchen has come out delicious. This particular recipe was a cinch. In fact, I wish we had more tenderloins! The meat is tender with the slightly sweet glaze. It is amazing. Served with some mashed potatoes and green beans, and you have yourself a hearty meal.
Roasted Pork Tenderloin with Maple Glaze
- 2 (1-pound) pork tenderloin, trimmed of all visible fat
- salt and pepper
- 2 teaspoons vegetable oil or grapeseed oil
For the glaze
- 1 1/4 cups pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
Preheat the oven to 450ºF and adjust a rack to the lower-middle position.
Pat the tenderloins dry with paper towels and season both sides with salt and pepper.
Heat the oil in a non-stick skillet over medium-high heat until just smoking. Brown the tenderloins well on all sides, 5-10 minutes. Transfer to a 9x13 inch baking dish.
To make the glaze, drain any fat from the pan used to brown the tenderloins. Stir together the maple syrup, cinnamon, cloves and cayenne pepper, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened and fragrant, about 1 minute. Take off the heat and brush the glaze over the tenderloins.
Roast in the oven until the tenderloins registers 170º on an instant-read thermometer, 15-20minutes, flipping the tenderloins over halfway through baking.
Transfer the pork to a carving board, tent loosely with tin foil, and let rest for 10 minutes. Slice the pork thin and serve.
Source: Adapted from The America's Test Kitchen Healthy Family Cookbook