I used to make pork a lot more often. It's so easy, and a tenderloin is the perfect size for our little family. Before Thatbaby was born it was just a smidgen too big, but now it serves the three of perfectly. We're at the Goldilocks stage of pork tenderloin.
We were out to dinner not too long ago when I ordered a pork chop and I realized it was far too long since pork has graced my table. It was time to make a revival. Especially since pork seems like such a great fall food. It pairs well with other fall flavors like apples, cinnamon, and maple. This is a really basic maple glaze. As a syrup, it's already a little glazey even without making a reduction of it. When roasting meats, I like to throw some potatoes on the pan for an easy side. Because let's face it, I'm fairly lazy when it comes to side dishes.
Maple Glazed Pork
1/4 cup cornstarch
2 Tbsp sugar
1 Tbsp salt
2 tsp ground pepper
1 pork tenderloin
1 Tbsp canola oil
3/4 cup maple
2 Tbsp frozen orange juice concentrate
2 Tbsp bourbon
- Preheat oven to 375. Combine the cornstarch, sugar, salt, and pepper in a shallow bowl.
- Roll the tenderloin in the cornstarch mixture. Heat oil in a large skillet over medium high heat. Brown the tenderloin on all sides and transfer to a wire rack on a baking sheet.
- Combine 1/2 cup of the maple syrup with the bourbon and orange juice in the skillet and cook for 3-5 minutes, until reduced by half.
- Brush the tenderloin with the glaze and roast for 20 minutes.
- Brush the tenderloin again and cook another 5 minutes.