Maple Glazed Pork Tenderloin
- Number of Servings: 4
Ingredients
* 1/3 cup maple syrup, preferably grade B * 1/8 tsp ground cinnamon * Pinch ground cloves * Pinch cayenne pepper * 1 boneless blade-end pork loin roast, tied at even intervals along length with 5 pieces butcher's twine * 3/4 tsp salt * 1/2 tsp ground black pepper * 2 tsp vegetable oil
1. Adjust oven rack to middle position; heat oven to 325˚F.
2. Stir maple syrup, cinnamon, cloves and cayenne together in small bowl.
3. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
4. Heat oil in heavy-bottomed ovenproof 10" nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes.
5. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2.5 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.
6. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately).
7. Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides.
8. Place skillet in oven and roast until center of roast registers 135˚F on instant read thermometer (35 to 45 minutes). Using tongs to roll and spin roast to coat with glaze twice during roasting time.
9. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should read 150˚F).
10. Snip twince off roast, cut into 1/4" slices, and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MZHARRIS04.
2. Stir maple syrup, cinnamon, cloves and cayenne together in small bowl.
3. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
4. Heat oil in heavy-bottomed ovenproof 10" nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes.
5. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2.5 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.
6. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately).
7. Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides.
8. Place skillet in oven and roast until center of roast registers 135˚F on instant read thermometer (35 to 45 minutes). Using tongs to roll and spin roast to coat with glaze twice during roasting time.
9. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should read 150˚F).
10. Snip twince off roast, cut into 1/4" slices, and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MZHARRIS04.
Nutritional Info Amount Per Serving
- Calories: 264.4
- Total Fat: 8.8 g
- Cholesterol: 84.5 mg
- Sodium: 67.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.1 g
- Protein: 27.4 g
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