Seared Pork Tenderloin With A Smoky Maple Sauce Recipes

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Seared Pork Tenderloin With a Smoky Maple Sauce image

I made this one year for a holiday dinner party. I had found two similar recipes in magazines that I combined to create this one. My only mistake was slightly over cooking the pork....nothing worse than overcooked and dry pork.

Provided by Melanie B.

Categories Pork

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
2 lbs pork tenderloin
1 tablespoon olive oil
1 (6 ounce) can chipotle chilies, in adobo sauce
1/2 cup maple syrup, get the good stuff
1/4 cup chicken stock
1 tablespoon balsamic vinegar

Steps:

Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
Serve pork in slices with a drizzle of sauce.
This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 2.4, Cholesterol 75.1, Sodium 178.9, Carbohydrate 16, Fiber 0.5, Sugar 13.2, Protein 23.9

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