Pan-Roasted Maple Glazed Pork Tenderloins
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 40 min |
| Source | The Best Skillet Recipes |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
- 3/4 c maple syrup
- 1/3 c whole grain mustard
- 2 T balsamic vinegar
- 2 12-16 oz pork tenderloins, trimmed
- salt & black pepper
- 1 T vegetable oil
Preparation
Whisk the maple syrup, mustard and vinegar together in a medium bowl. Set aside.
Adjust the oven rack to the middle position and heat the oven to 325° F. Pat the tenderloins dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch ovensafe skillet over medium-high heat until just smoking. Brown the tenderloins well on all sides, 7-10 minutes. Transfer the tenderloins to a plate.
Add the maple glaze mixture to the pan, scraping up any browned bits, and simmer over medium heat until slightly thickened and fragrant, about 30 seconds. Return the tenderloins to the skillet, turning to coat them thoroughly with the glaze.
Transfer the skillet to the oven and roast the pork until the center of the tenderloins registers 140-145 degrees on an instant-read thermometer, 10-15 minutes, turning the meat in the glaze to coat halfway through the cooking time.
Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Transfer the tenderloins to a carving board, tent loosely with foil, and let rest until the center of the tenderloins registers 150 degrees on an instant-read thermometer, about 10 minutes.
Meanwhile, being careful of the hot skillet handle, return the glaze to high heat and simmer, stirring constantly, until thick and syrupy, about 1 minute. Slice the pork, drizzle with the glaze, and serve.
