Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger

Name: Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger
Ingredients: 3/4 cup maple syrup (see note); 1/4 cup molasses, light or mild; 2 tablespoons dry sherry; 1/4 teaspoon smoked paprika; 1 teaspoon grated fresh ginger; 1/4 cup cornstarch; 2 tablespoons sugar; 1 tablespoon table salt; 2 teaspoons ground black pepper; 2 1/2 - 3 pounds pork tenderloins (2 loins total, 1 1/4 to 1 1/2 pounds each) (see note); 2 tablespoons vegetable oil

www.americastestkitchen.com

A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.

Keywords

Main Courses
Pork

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Baking sheet
Cooling rack
Paper towel
Liquid measure
Mixing bowl
Whisk
Nonstick skillet
Wooden spoon
Oven
Cutting board
Chef's knife
Pastry brush
Tongs
Measuring cup
Measuring spoon

Ingredients

3/4 cup maple syrup (see note)
1/4 cup molasses, light or mild
2 tablespoons dry sherry
1/4 teaspoon smoked paprika
1 teaspoon grated fresh ginger
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2 1/2 - 3 pounds pork tenderloins (2 loins total, 1 1/4 to 1 1/2 pounds each) (see note)
2 tablespoons vegetable oil