3/4 C 100% pure maple syrup
1/4 C molasses
2 tsp vanilla extract
1/8 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 C cornstarch
2 T sugar
1 T salt
2 tsp ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 lbs each)
2 T vegetable oil
1 T mustard
Adjust oven rack to middle position and heat oven to 375. Stir 1/2 cup maple syrup, molasses, vanilla, cinnamon, cloves, and cayenne together in a 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in a small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Shake off excess cornstarch mixture.
Heat oil in 12-inch heavy nonstick skillet over medium high heat until the oil is just rippling and beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch between. Cook until well browned on all sides, 8-12 minutes total. Transfer tenderloins to a roasting pan (the one that came with your oven - line the bottom layer of it with tin foil for easier cleanup, and spray the top with cooking spray).
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up brown bits with spoon, and cook about 2 minutes. Transfer 2 T of the glaze to a small bowl and set aside. Brush each tenderloin with approximately 1 tablespoon of glaze. Roast until a thermometer inserted in the thickest part of the tenderloins registers 130 degrees (12 to 20 minutes). Brush each tenderloin with another tablespoon of glaze and continue to roast until the thermometer reads 140 (2 to 4 minutes longer). Remove tenderloins from oven and brush each with more glaze. Let rest, uncovered, 10 minutes.
While tenderloins rest, stir remaining 1/4 C maple syrup and mustard into reserved 2 T glaze. Brush each tenderloin with 1 T mustard glaze. Transfer meat to cutting board and slice into 1/4 inch pieces. Serve, drizzling slices with extra mustard glaze.
1/4 C molasses
2 tsp vanilla extract
1/8 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 C cornstarch
2 T sugar
1 T salt
2 tsp ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 lbs each)
2 T vegetable oil
1 T mustard
Adjust oven rack to middle position and heat oven to 375. Stir 1/2 cup maple syrup, molasses, vanilla, cinnamon, cloves, and cayenne together in a 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in a small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Shake off excess cornstarch mixture.
Heat oil in 12-inch heavy nonstick skillet over medium high heat until the oil is just rippling and beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch between. Cook until well browned on all sides, 8-12 minutes total. Transfer tenderloins to a roasting pan (the one that came with your oven - line the bottom layer of it with tin foil for easier cleanup, and spray the top with cooking spray).
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up brown bits with spoon, and cook about 2 minutes. Transfer 2 T of the glaze to a small bowl and set aside. Brush each tenderloin with approximately 1 tablespoon of glaze. Roast until a thermometer inserted in the thickest part of the tenderloins registers 130 degrees (12 to 20 minutes). Brush each tenderloin with another tablespoon of glaze and continue to roast until the thermometer reads 140 (2 to 4 minutes longer). Remove tenderloins from oven and brush each with more glaze. Let rest, uncovered, 10 minutes.
While tenderloins rest, stir remaining 1/4 C maple syrup and mustard into reserved 2 T glaze. Brush each tenderloin with 1 T mustard glaze. Transfer meat to cutting board and slice into 1/4 inch pieces. Serve, drizzling slices with extra mustard glaze.
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