1/2cuppure maple syrupnot imitation or pancake syrup, divided (meaning you'll use half at first and save half for later in the recipe)
1/4cupmolasseslight or mild
1Tbspred wine vinegar
1/4tspsmoked paprika
1/4tspground ginger
1/4cupcornstarch
2Tbspsugar
1Tbsptable salt
2tspground black pepper
3lbpork tenderloins2 tenderloins about 1 1/2 pounds each
2Tbspcanola oil
Instructions
Preheat the oven to 375 degrees F.
Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined.
Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
Transfer the tenderloins to a lightly greased baking sheet.
Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside.
Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees.
Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees.
Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze.
Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
Notes
The glaze is going to create a little bit of a mess on your cookie sheet but I promise it is worth it. You can cover the baking sheet with some foil for easier cleanup.
Be sure and pull out the pork when it is 140 degrees F, it will be slightly undercooked but will continue to cook as it rests for 10 minutes.when it is slightly undercooked and let it sit for 10 minutes.
One of your tenderloins may be smaller than the other and will cook faster. Be sure and use a meat thermometer to watch the internal temperature of the meat. If one cooks faster than the other, just remove it from the oven.