Maple-glazed Pork Tenderloin

Maple Glazed Pork Tenderloin

Jay’s sister Karla recently prepared this recipe along with roasted broccoli in a warm lemon, butter, olive oil and garlic sauce; mashed sweet potatoes and a sorbet for dessert.  The leftover pork is great in sandwiches.

This dish is adapted from a recipe by the wonderful test kitchens of the publishers of Cook’s Illustrated.

SERVES 6

INGREDIENTS

3/4 
cup maple syrup
1/4 
cup molasses, light or mild
1/8 
teaspoon ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 
cup cornstarch
2 
tablespoons sugar
1 
tablespoon salt
2 
teaspoons ground black pepper
2 
pork tenderloins (1 1/4 to 1 1/2 pounds each) (see Note)
2 
tablespoons vegetable oil
1 
tablespoon whole-grain mustard

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
  2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
  3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
  4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

NOTE: If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

According to Cook’s Illustrated why this recipe works: 

To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done.

Mar. 14 & 15: It’s our one year anniversary on Main St. & we’re celebrating with food sampling, lucky draws & more

We’re saying “Thanks!” to you, our customers, with lots of food samples, free coffee and offering special prices on some of our most popular items. Please come join the fun. Fri. 9 am – 7 pm & Sat. 9 am – 6 pm.

Seeds–really small, but really important

by Jay Reesor

For those of you who follow us on Facebook you already know that we received some of our seeds to plant for this year’s crops at our farm. In the shipment boxes were sweet corn, bean, pumpkin and squash seeds.

I select vegetable seeds for many different characteristics. For example, I evaluate sweet corn seed based on the number of days from planting to harvest, the corn’s eating texture and flavour, its vigour when growing, its cob size, its disease resistance, its husked appearance, its unhusked appearance, its ease of picking, its tip cover….. you get the idea.

Every variety of sweet corn seed has a large number of traits and I need to select the seeds that are just right for our Markham growing location. The trait selection list is also lengthy for the other types of vegetable seeds that we grow.

By the way, none of the vegetable seeds that we plant or the strawberry plants that we grow are GMO. The seed varieties that I choose to plant are superior strictly because of the old-fashioned plant breeding techniques that have been around for generations.

GMO seeds and the food they produce are a topic of considerable debate for some people. Food is such an important issue worldwide and I am committed to learning more, and invite you to learn more, about food systems….from every perspective.

Now that I have these amazing small seeds in the shed I am starting to get very anxious to get on the land and get the growing season started!  Those seeds may be small, but like so many things in life that are small, they are really, really important.

Happy seed selection to all you gardeners. Choose some good ones!