Pork tenderloin makes an easy weeknight dish. Trader Joe’s sells individual tenderloins that work perfectly with this recipe. It’s just the right amount for two people and is really easy make. Maple syrup is the perfect accent to pork and the whole grain mu…
What you'll need
Ingredients
1/3 cup pure maple syrup, plus 1 tablespoon for finish
2 tablespoons whole-grain mustard
1 tablespoon molasses, light or mild
1 tablespoon bourbon or brandy
2 teaspoon apple cider vinegar
Pinch ground cloves
Pinch cayenne pepper
Salt and pepper
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon dried sage
1 pork tenderloin (about 12 ounces)
2 teaspoons vegetable oil
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Stir 1/3 cup maple syrup, molasses, bourbon, cloves, ¼ teaspoon salt and cayenne together in a small bowl; set aside.
02
Whisk cornstarch, sugar, sage, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish until combined. Pat tenderloin dry with paper towels, set aside.
03
Heat oil in 12-inch heavy-bottomed oven-safe nonstick skillet over medium-high heat until just beginning to smoke. Meanwhile, roll tenderloin in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture and place tenderloin in skillet. Cook over medium-high heat until nicely browned on all sides, about 8 minutes. Transfer tenderloin to a plate.
04
Pour off excess fat from skillet and return to heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/3 cup, about 30 seconds to 1 minute. Return tenderloin to skillet and turn to coat with glaze. Transfer to preheated oven and roast until pork registers 150-160 degrees, about 15-20 minutes. Using potholder, remove skillet from oven.
05
Transfer tenderloin to carving board and tent with aluminum foil and let rest for 10 minutes.
06
Add mustard and remaining tablespoon of maple syrup and stir to combine. Slice tenderloin into ¼” pieces, drizzle with glaze and serve.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Maple Mustard Glazed Pork Tenderloin
Prep
Cook
Yield
Pork tenderloin makes an easy weeknight dish. Trader Joe’s sells individual tenderloins that work perfectly with this recipe. It’s just the right amount for two people and is really easy make. Maple syrup is the perfect accent to pork and the whole grain mu…
Ingredients
1/3 cup pure maple syrup, plus 1 tablespoon for finish
2 tablespoons whole-grain mustard
1 tablespoon molasses, light or mild
1 tablespoon bourbon or brandy
2 teaspoon apple cider vinegar
Pinch ground cloves
Pinch cayenne pepper
Salt and pepper
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon dried sage
1 pork tenderloin (about 12 ounces)
2 teaspoons vegetable oil
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Stir 1/3 cup maple syrup, molasses, bourbon, cloves, ¼ teaspoon salt and cayenne together in a small bowl; set aside.
2
Whisk cornstarch, sugar, sage, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish until combined. Pat tenderloin dry with paper towels, set aside.
3
Heat oil in 12-inch heavy-bottomed oven-safe nonstick skillet over medium-high heat until just beginning to smoke. Meanwhile, roll tenderloin in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture and place tenderloin in skillet. Cook over medium-high heat until nicely browned on all sides, about 8 minutes. Transfer tenderloin to a plate.
4
Pour off excess fat from skillet and return to heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/3 cup, about 30 seconds to 1 minute. Return tenderloin to skillet and turn to coat with glaze. Transfer to preheated oven and roast until pork registers 150-160 degrees, about 15-20 minutes. Using potholder, remove skillet from oven.
5
Transfer tenderloin to carving board and tent with aluminum foil and let rest for 10 minutes.
6
Add mustard and remaining tablespoon of maple syrup and stir to combine. Slice tenderloin into ¼” pieces, drizzle with glaze and serve.
Cook Like James
Easy Maple Mustard Glazed Pork Tenderloin
Prep
Cook
Yield
Pork tenderloin makes an easy weeknight dish. Trader Joe’s sells individual tenderloins that work perfectly with this recipe. It’s just the right amount for two people and is really easy make. Maple syrup is the perfect accent to pork and the whole grain mu…
Ingredients
1/3 cup pure maple syrup, plus 1 tablespoon for finish
2 tablespoons whole-grain mustard
1 tablespoon molasses, light or mild
1 tablespoon bourbon or brandy
2 teaspoon apple cider vinegar
Pinch ground cloves
Pinch cayenne pepper
Salt and pepper
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon dried sage
1 pork tenderloin (about 12 ounces)
2 teaspoons vegetable oil
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Stir 1/3 cup maple syrup, molasses, bourbon, cloves, ¼ teaspoon salt and cayenne together in a small bowl; set aside.
2
Whisk cornstarch, sugar, sage, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish until combined. Pat tenderloin dry with paper towels, set aside.
3
Heat oil in 12-inch heavy-bottomed oven-safe nonstick skillet over medium-high heat until just beginning to smoke. Meanwhile, roll tenderloin in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture and place tenderloin in skillet. Cook over medium-high heat until nicely browned on all sides, about 8 minutes. Transfer tenderloin to a plate.
4
Pour off excess fat from skillet and return to heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/3 cup, about 30 seconds to 1 minute. Return tenderloin to skillet and turn to coat with glaze. Transfer to preheated oven and roast until pork registers 150-160 degrees, about 15-20 minutes. Using potholder, remove skillet from oven.
5
Transfer tenderloin to carving board and tent with aluminum foil and let rest for 10 minutes.
6
Add mustard and remaining tablespoon of maple syrup and stir to combine. Slice tenderloin into ¼” pieces, drizzle with glaze and serve.
