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Maple-Glazed Pork Tenderloins |
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Serves: 6 Print this RecipeThe tenderloin is the muscle that allows a four-legged animal to arch its back, something that four-legged animals never do. Void of exercise, tenderloin muscles never develop. They stay small and tender and bland, which means they cook quickly but need some help in the flavor department. In this recipe, a sweet and tangy paste of apple cider syrup (made by boiling down apple cider to concentrate its flavor), maple sugar, and mustard is slathered over pork tenderloins as they cook. Pay attention once you start basting with sauce; the glaze can burn in an instant. 2 cups apple cider 1/2 cup maple syrup 1 teaspoon mustard 1 1/2 pork tenderloin, 2 medium sized Salt and ground black pepper to taste Boil the cider in a skillet over medium heat until reduced to about 1/2 cup and lightly thickened. Stir in the maple syrup and mustard. Heat a broiler to high, and set the rack as close to the flame as possible. Season the tenderloins with salt and pepper and place them on the broiler pan; brush each with a tablespoon of the maple glaze. Broil until lightly browned, 4 to 5 minutes. Baste with glaze and broil for 3 more minutes. Turn, baste with glaze, and broil until lightly browned and resilient to the touch (medium-done), 5 to 7 minutes more (12 to 15 minutes total cooking time). Let rest for 5 minutes before slicing. Slice and nap with the remaining glaze before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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