MAPLE-GLAZED PORK TENDERLOIN
My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn't be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. -Colleen Mercier, Salmon Arm, British Columbia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
AMERICA'S TEST KITCHEN MAPLE-GLAZED PORK TENDERLOIN
Steps:
- 1. Adjust oven rack to middle position and heat over to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 3. Pour off excess fat from skillet and return to medium heat. Add syrup[ mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instead-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 4. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4-inch-thick pieces. Serve, passing extra mustard glaze at table.
MAPLE GLAZED PORK TENDERLOIN
A perfect cold weather meal with a delicious combination of flavors. Recipe originally called for a pork loin roast but I prefer the tenderloin.
Provided by cookin-ez
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix syrup, dijon mustard, vinegar and soy sauce to make the glaze.
- Season tenderloin with salt and pepper in a shallow pan and cover with the glaze.
- Surround pork with the vegetables.
- Baste frequently with the sauce.
- Bake until internal temperature reaches
- 160 degrees.
Nutrition Facts : Calories 663, Fat 13.3, SaturatedFat 4.4, Cholesterol 149.7, Sodium 836.4, Carbohydrate 82.2, Fiber 7.2, Sugar 39.8, Protein 53.1
MAPLE GLAZED PORK CHOPS
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.
Nutrition Facts : Fat 14 g fat (7 g saturated fat), Cholesterol 101 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 68 g carbohydrate, Fiber trace fiber, Protein 32 g protein.
MAPLE GLAZED PORK TENDERLOINS
These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.
Provided by lauralie41
Categories Pork
Time 30m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.
- Add pork slices to bag, reseal and shake to coat the pork well.
- In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.
Nutrition Facts : Calories 189.2, Fat 6.9, SaturatedFat 1.9, Cholesterol 73.7, Sodium 239.1, Carbohydrate 7.1, Fiber 0.1, Sugar 6.1, Protein 23.5
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