There’s nothing worse than dried out, tasteless pork. This recipe from America’s Test Kitchen for pork tenderloin is the exact opposite. It’s moist, tender and deliciously sweet. We really enjoyed it and I would definitely make it again.
Serves: 6 Time: 40 minutes
- 2 pork tenderloins (3/4 to 1 pound each), trimmed (silver skin removed)
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/8 teaspoon cayenne pepper
- Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.
- Combine the maple syrup, cinnamon, cloves, and cayenne pepper in a small bowl and set aside.
- Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 9 by 13-inch baking dish.
- Pour off the fat from the pork left in the skillet. Add all the ingredients to the pan, scrape up any browned bits, and simmer until slightly thickened and fragrant, about 30 seconds. Remove the glaze from the skillet if not using immediately.
- Brush the glaze over the pork and then roast in the oven until the center of the pork registers 140 to 145 degrees on an instant-read thermometer, 10 to 15 minutes, turning the tenderloins over halfway through the cooking time, and brushing the pork with glaze throughout. If the glaze begins to dry up and burn in the oven, stir about 1/4 cup warm water into the pan.
- Transfer the tenderloins to a carving board, tent with foil, and let rest about 10 minutes before slicing and serving.