The sweetness of the maple syrup is complimented by smoky, warm and spicy seasonings to create a thick, fragrant and flavorful glaze for finely textured pork. Be sure to choose side dishes that offset the sweet nature of the recipe.
- 1 or 2 boneless pork tenderloins (about 2 1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
- ~~ Glaze Ingredients ~~
- 1/2 cup pure maple syrup
- 1/8 teaspoon cinnamon
- 3 teaspoons smoked paprika
- Pinch of ground cloves
- Pinch of cayenne pepper
Combine the ingredients for the glaze in a small bowl. Set aside.
Preheat the oven to 450 degrees. Pat the tenderloins dry with paper towels. Season with salt and pepper. Heat the skillet over medium high heat. Add the oil. Brown the tenderloins on all sides, about 2 minutes per side. Remove tenderloin from the pan. Pour off any excess fat.
Add the syrup mixture and cook for about 30 minutes. Turn off heat. Return tenderloins to the skillet and roll to coat in the glaze. Place the pan in the oven and roast for 10 to 15 minutes, turning once or twice to coat with the glaze, until the center of the meat registers 135 degrees using an instant-read thermometer. Let rest for 10 minutes before slicing.
Serves 8 to 10
Photo by Jodi Miller