Roast Pork Tenderloin with a Spicy Maple Mustard Glaze

SH0902_Pork_Tenderloin_Plum_Sauce_lg
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1 qt. Water
¼ cup Kosher Salt
¼ cup Maple Syrup
2 Pork Tenderloins-cleaned of any silverskin and fat
2 tbsp. Vegetable Oil
½ cup Maple Syrup
¼ cup Dijon Mustard
¼ cup Whole Grain Mustard
  Salt, Pepper, and Cayenne Pepper to Taste
  • · Prepare brine for the pork by whisking together the water, kosher salt, and first measure of maple syrup until dissolved. Add the pork tenderloins, insure they are submerged in the brine and refrigerate overnight.
  • · Preheat oven to 350°f. The next day, remove the pork from the brine, discard brine. Pat the pork dry very well with paper towels. Heat an ovenproof  saute pan on medium high heat. Add the vegetable oil and lightly brown the pork tenderloins. Place the pork in the oven and let roast for about 15 minutes.
  • · To prepare glaze, whisk together the second measure of maple syrup, mustards, seasoning to taste with salt, black pepper, and cayenne pepper. Brush some of this glaze on the pork during the last few minutes of roasting. 
  • · Look for 145°f. internal doneness at the thickest point of the pork tenderloins. Remove from the oven and let rest 5 minutes before slicing. Slice across the grain, plate and drizzle with the remaining maple mustard glaze.
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