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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Maple-Glazed Pork Tenderloin Recipe

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This recipe for Maple-Glazed Pork Tenderloin is from Papa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp minced shallot
3 tbsp pure maple syrup
4 tsp Dijon mustard
2 tsp cider vinegar
2tsp soy sauce
2 pork tenderloins [12 oz each]
1/4 tsp salt
1/4 fresh ground pepper
1 tbsp canola oil
1 cup chicken broth
Directions:
Directions:
Preheat oven to 375º
use large ovenproof skillet
1] In small bowl, whisk together shallot, maple syrup, mustard, vinegar and soy sauce; set aside
2] sprinkle pork with salt and pepper. In ovenproof skillet, heat oil over medium - high heat. Add pork and cook for about 1 min. per side or until browned on all sides. Generously brush top and sides with soma of the maple syrup mixture. Pour in broth, increase heat and bring to a boil.
3] Transfer to skillet to preheated oven and roast for 20 to 25 min. brushing generously with maple syrup mixture three times, until a meat thermometer inserted in the thickest part of the pork register 155ºF. Transfer pork to cutting board, tent with foil and let rest for 5 to 10 min. to allow juices to redistribute and pork to reach an internal temp. of 160ºF
4]Meanwhile, bring pan juices to a boil over high heat. Add the remaining maple syrup mixture. Boil, stirring occasionally, for 3 min. or until slightly thickened.
5] Cut pork crosswise into thin slices and serve drizzled with sauce.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Personal Notes:
Personal Notes:
Silverskin is the tough, shiny connective tissue sheath found on pork tenderloin and other meats, and it must be trimmed off before cooking. To remove it, slip the tip of a knife under one end of the silverskin, then run the knife between the meat and the skin. A well-seasoned cast-iron skillet works best in this recipe.

 

 

 

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