Name: Maple-Glazed Pork Tenderloin for Two
Total time: 45 min
Ingredients: ⅓ cup plus 1 tablespoon maple syrup; 2 tablespoons whole-grain mustard; 1 tablespoon bourbon; 2 teaspoons cider vinegar; Salt and pepper; Pinch cayenne pepper; 1 tablespoon cornstarch; 1 teaspoon sugar; 1 (12-ounce) pork tenderloin , trimmed and brined if desired; 2 teaspoons vegetable oil

Why This Recipe Works

Searing the meat gave it a flavorful browned exterior and created a fond we could use to build our glaze. Maple syrup, mustard, cider vinegar, a little bourbon, and a pinch of cayenne provided a balanced glaze with sweet, smoky, tart, and spicy notes. A sugar-and-cornstarch coating created a rough exterior to which the glaze could adhere so that every bite had plenty of maple flavor.

Before You Begin

Don't substitute imitation maple syrup—it will be too sweet. If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, omit the salt in step 2. Be sure to pat off the cornstarch mixture thoroughly in step 2, as any excess will leave gummy spots on the tenderloin.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Stir ⅓ cup maple syrup, mustard, bourbon, vinegar, ¼ teaspoon salt, and cayenne together in small bowl.

Combine cornstarch, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Pat tenderloin dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides; thoroughly pat off excess cornstarch mixture.

Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until just smoking. Brown tenderloin well on all sides, 6 to 8 minutes; transfer to plate.

Pour off fat from skillet and return to medium heat. Add syrup mixture to now-empty skillet, bring to simmer, scraping up any browned bits, and cook until reduced to ⅓ cup, 30 seconds to 1 minute. Return browned tenderloin to skillet and turn to coat with glaze. Transfer skillet to oven and roast tenderloin until meat registers 145 degrees, 8 to 12 minutes.

Using potholders (skillet handle will be hot), remove skillet from oven. Transfer tenderloin to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.

Meanwhile, being careful of hot skillet handle, transfer glaze left in skillet to small bowl and stir in remaining 1 tablespoon maple syrup. Brush tenderloin with 1 tablespoon glaze, then slice ¼ inch thick. Serve pork, passing remaining glaze separately.