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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

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