Pork tenderloin makes an easy weeknight dish. Trader Joe’s sells individual tenderloins that work perfectly with this recipe. It’s just the right amount for two people and is really easy make. Maple syrup is the perfect accent to pork and the whole grain mustard keeps it from being too sweet.
1/3 cup pure maple syrup, plus 1 tablespoon for finish
2 tablespoons whole-grain mustard
1 tablespoon molasses, light or mild
1 tablespoon bourbon or brandy
2 teaspoon apple cider vinegar
Pinch ground cloves
Pinch cayenne pepper
Salt and pepper
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon dried sage
1 pork tenderloin (about 12 ounces)
2 teaspoons vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Stir 1/3 cup maple syrup, molasses, bourbon, cloves, ¼ teaspoon salt and cayenne together in a small bowl; set aside.
2. Whisk cornstarch, sugar, sage, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish until combined. Pat tenderloin dry with paper towels, set aside.
3. Heat oil in 12-inch heavy-bottomed oven-safe nonstick skillet over medium-high heat until just beginning to smoke. Meanwhile, roll tenderloin in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture and place tenderloin in skillet. Cook over medium-high heat until nicely browned on all sides, about 8 minutes. Transfer tenderloin to a plate.
4. Pour off excess fat from skillet and return to heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/3 cup, about 30 seconds to 1 minute. Return tenderloin to skillet and turn to coat with glaze. Transfer to preheated oven and roast until pork registers 150-160 degrees, about 15-20 minutes. Using potholder, remove skillet from oven.
5. Transfer tenderloin to carving board and tent with aluminum foil and let rest for 10 minutes.
6. Add mustard and remaining tablespoon of maple syrup and stir to combine. Slice tenderloin into ¼” pieces, drizzle with glaze and serve.