Meat and Potatoes: Maple Glazed Pork

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

1. Preheat oven to 375.  Combine the cornstarch, sugar, salt, and pepper in a shallow bowl. 
2. 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.
3. 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.
4. Brush the tenderloin with the glaze and roast for 20 minutes.
5. Brush the tenderloin again and cook another 5 minutes.