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Pork Tenderloin with Maple Glaze picture

Pork Tenderloin with Maple Glaze

The pork tenderloin recipe is perfect for a cold night. The sweetness of the maple syrup is complemented by the spices, and the dish pairs really well with creamy mashed potatoes and a simple vegetable.

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  • 2 whole pork tenderloins (about 2 pounds total)
  • 1/3 cup real maple syrup
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Pinch cayenne pepper
  • Peanut or canola oil for browning

Serves 6

  1. Preheat the oven to 400F.
  2. Trim meat of excess fat. Season the tenderloins all over with salt and pepper. Set aside.
  3. In a small bowl combine the maple syrup, cinnamon, cloves and cayenne pepper.
  4. In a heavy-bottomed, ovenproof skillet, add just enough oil to coat the bottom of the pan. Heat the oil over medium-high heat until hot. Place the tenderloins in the skillet and allow to brown without turning, about 3 minutes. Using tongs, rotate the tenderloins.  Continue cooking and rotating the tenderloins until they are brown on all sides.
  5. Remove the skillet from the heat and pour the maple syrup mixture over the meat. Use the tongs to roll the tenderloins and coat with the glaze on all sides.
  6. Place the skillet in the oven and roast (uncovered) for 15 minutes or until the internal temperature of the pork reaches 140 to 145F.
  7. Remove the tenderloins from the skillet and place on a cutting board. Loosely 'tent' with foil and allow meat to rest for about 5 minutes. Meanwhile, being careful of the hot handle, put the skillet over medium heat and add 1/2 cup water to the glaze. Stir and season with salt and pepper.
  8. Cut the pork into 1/2-inch slices.  Add the slices to the skillet just long enough to coat with the sauce and to warm them through.  Arrange slices on serving plates and spoon more sauce over the slices.  Serve immediately.

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