Maple-Glazed Pork Tenderloin | America's Test Kitchen

Name: Maple-Glazed Pork Tenderloin | America's Test Kitchen
Ingredients: 3/4 cup maple syrup (see note); 1/4 cup molasses , light or mild; 2 tablespoons bourbon or brandy; 1/8 teaspoon ground cinnamon; Pinch ground cloves; Pinch cayenne pepper; 1/4 cup cornstarch; 2 tablespoons sugar; 1 tablespoon table salt; 2 teaspoons ground black pepper; 2.5 - 3 pounds pork tenderloins (2 loins total, 1 1/4 to 1 1/2 pounds each) (see note); 2 tablespoons vegetable oil; 1 tablespoon whole-grain mustard

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

Pork
Main Courses

View Original

Share this recipe:

Ingredients

3/4 cup maple syrup (see note)
1/4 cup molasses , light or mild
2 tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2.5 - 3 pounds pork tenderloins (2 loins total, 1 1/4 to 1 1/2 pounds each) (see note)
2 tablespoons vegetable oil
1 tablespoon whole-grain mustard