Roasted Maple Glazed Pork Tenderloin
If you want to add more gluten free and dairy free recipes to your recipe box, Roasted Maple Glazed Pork Tenderloin might be a recipe you should try. One serving contains 315 calories, 29g of protein, and 9g of fat. For $1.81 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. 151 person were impressed by this recipe. This recipe from Your Homebased Mom requires maple syrup, table salt, pork tenderloins, and ground pepper. From preparation to the plate, this recipe takes roughly 40 minutes. It works well as a rather cheap main course. With a spoonacular score of 81%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Maple-Glazed Pork Tenderloin, Roasted Pork Tenderloin and Maple-Glazed Apples, and Apple Maple Glazed Pork Tenderloin.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons canola
¼ cup cornstarch
¼ teaspoon ground ginger
2 teaspoons ground black pepper
½ cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
¼ cup molasses, light or mild
2 pork tenderloins (1¼ to 1½ pounds each)
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
2 tablespoons sugar
1 tablespoon table salt
Equipment:
measuring cup
bowl
oven
whisk
baking sheet
paper towels
frying pan
wooden spoon
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 375 degrees F.Stir 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. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.Transfer the tenderloins to a lightly greased baking sheet.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 1 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. Let the pork rest for 10 minutes.While the tenderloins rest, stir the remaining cup maple syrup into the reserved 1 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze.Slice the pork into - to -inch slices and serve with the remaining glaze.
Step by step:
1. Preheat the oven to 375 degrees F.Stir cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined.
3. 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. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot.
4. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
5. Transfer the tenderloins to a lightly greased baking sheet.
6. Pour off any excess grease/fat from the skillet and return it to medium heat.
7. 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.
8. Transfer 1 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.
9. 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.
10. Remove the baking sheet from the oven and brush the pork with the remaining glaze.
11. Let the pork rest for 10 minutes.While the tenderloins rest, stir the remaining cup maple syrup into the reserved 1 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened).
12. Brush each tenderloin with the glaze.Slice the pork into - to -inch slices and serve with the remaining glaze.
Nutrition Information:
covered percent of daily need
