Chef Susan Odell: I'm Chef Susan Odell of fodell.
com. I'm a professional teaching chef and a graduate of Le Cordon Bleu. When it gets cold outside, I like to add a little bit of sweetness to my spice. There's nothing better than maple syrup for a cold fall night. Today we're going to make maple glazed pork tenderloin, a simple dish, but one with tons of flavor and a one that your family is going to love.
Let's get started by making the glaze. It consists of only four ingredients. We've got three spices, little bit of ground cayenne pepper to give some heat, some ground cinnamon, and ground cloves. I'm just going to mix that. It's just a pinch of each of those. I want to mix that up with one-third cup of real maple syrup. Don't use pancake syrup; that's just mostly sugar. So just stir those together and then we'll set it aside until we're ready to cook the pork.
Pork tenderloin is very lean kind of pork, but it does have a little bit of fat on it. And more importantly it's got some sinew that we want to remove. When you cook a pork tenderloin if you leave the sinew on, it'll tend to shrink the meat and it'll be tough when you go to eat it.
So use a boning knife, something with a long thin nose on it and get right between the flesh and the sinew and just remove it. You just want to rub your knife along the meat, not removing too much meat, but being sure to get rid of the sinew.
To cook the pork, we need to preheat the oven to 400 degrees. Before it goes in the oven we're going to cook it and brown it on the stove top. We've got some canola oil that I want to get nice and hot. Then I'm going to add my pork tenderloin to the pan. Once your oil is hot, you want to add your meat to the pan. It should give it a nice sizzle when it goes in. Let it brown completely on one side and then we're going to turn it over and get it brown on the other.
As you can see, I've salted and peppered my tenderloin before I cooked it and it's been here about three minutes. I'm going to go ahead and turn it. It's nice and brown on that one side. After two minutes on the second side I'm going to turn off the heat and I'm going to add my maple syrup glaze to the tenderloin. You want to make sure the meat is well coated in that glaze. This is what's going to give it a great flavor. So turn your pork around a few times to make sure it's all well coated.
Now we just put it in the oven uncovered. Our pork has been cooking for 15 minutes. I'm going to take it out and check the internal temperature. Pork should be at about 140 degrees to 145 degrees Fahrenheit. Always let meat rest before you slice it. And I'm going to cover it, just tent it with foil just to keep it warm for about 10 minutes before I cut it.
We've got all of this delicious glaze in our pan. I'm going to add some water to it, about half a cup and I'm going to heat it back up and just stir this around. This is what's going to flavor our pork on the plate.
Now you just need to cut the pork into half-inch slices, put it back in the pan, and roll it all around with the sauce to make sure each piece is nicely coated and serve. I like to serve it with simple mashed potatoes and a green vegetable, maybe green beans or broccoli. It's delicious and your whole family is going to love it.