I had a craving for something maple the other day so I got busy combing through my cookbooks and the internet and decided to use what I learned to make my own take on maple-roasted, pork tenderloin.This came out great and I will definitely add it to the “make again” list. Be sure not to overcook the pork. It can be a little pink in the middle. Give this one a try this weekend!
Roasted Rosemary and Maple Glazed Pork
2 pork tenderloins
1/2 cup maple syrup (real)
1/3 cup molasses
2 Tbs balsamic vinegar
2 Tbs coarse ground mustard
1/2 tsp ginger
1/2 tsp sweet paprika
1 sprig rosemary, stripped and chopped
1Tbs. vegetable oil
1 Tbs. butter
Combine the syrup, molasses, balsamic, mustard, ginger, paprika and rosemary in a resealable, plastic bag. Place the pork in the bag and after pushing all the air out of the bag, seal tightly. Put on plate and let marinate in frig for 6 hours or so.
When ready to cook, heat a cast iron pan with the oil and butter on the stove until very hot. (Preheat the oven now to 375 degrees.) Remove the pork from the bag and place in the pan so that the pork tenderloins are not touching. Brown on all sides, about 5-6 minutes.
While that is cooking in pan, line a baking sheet with foil. When the pork is browned, place on the baking sheet and cook for 15-20 minutes or until the internal temperature of the pork is 135 degrees. Remove from oven and let rest 5 minutes.
While the pork is in the oven, pour the marinade into the cast iron pan and cook on high heat until reduced down slightly…about 3-5 minutes. When the pork is cooked, pour the glaze on top of the pork and serve.