I found this recipe during a desperate "what am I going to make for dinner??" Google session. It uses nothing I don't keep on hand, and the results are simply stellar over rice. I've changed the seasonings to suit my taste and pantry.
2 pork tenderloins, about 2 to 3 pounds
1 clove garlic, halved
Scant tsp each salt, pepper, onion powder and garlic powder, combined
2 tsp butter
2 tsp olive oil
6 T + 1 T pure maple syrup
¼ C + 2 T cider vinegar
2 tsp Dijon mustard
Salt and pepper to taste
Trim pork of any visible fat and membrane. Rub pork tenderloins with garlic halves, then rub all over with the combined seasonings.
In a small bowl, combine 6 T maple syrup, ¼ C cider vinegar, and the mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 T vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.
Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into ½" slices. Stir 1 T maple syrup into the glaze. Taste and season with salt and pepper, if needed.
Arrange sliced pork on plates or platter. Spoon glaze over pork and serve over rice.
Makes 4 to 6 servings.
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