Pork Tenderloin with Bourbon-Maple Glaze


  • 2 pork tenderloins
  • 2 tbsp of vegetable oil


  • 1/2 cup  maple syrup
  • ¼ cup  molasses
  • 2 tbsp of bourbon
  • 1/8 tsp  cinnamon
  • Pinch  cloves
  • Pinch  cayenne pepper

Dredging mixture

  • ¼ cup  cornstarch
  • 2 tbsp  sugar
  • 1 tbsp  salt
  • 2 tsp black pepper

Dipping sauce

  • ¼ cup of maple syrup
  • 1 tbsp whole-grain mustard
  • 2 tbsp reserved glaze



  1. Mix glaze ingredients together in a small bowl
  2. In separate bowl whisk together  dredginh mixture ingredients
  3. Dredge tenderloins in cornstarch mixture and shake off excess
  4. Brown tenderloins on all sides in skillet with vegetable oil
  5. Remove tenderloins to drain on rack on baking sheet
  6. Pour off excess vegetable oil and add the glaze ingredients to skillet and reduce by half reserving two tablespoons of the glaze for the sauce
  7. Brush tenderloins with glaze and begin baking in oven preheated to 375. Baste every few minutes with remaining glaze.  Tenderloins should be done in about 12 to 20 minutes or when an instant read thermometer registers 135 to 140 degrees
  8. Let tenderloins rest at least ten minutes
  9. Make sauce by stirring together ¼ cup of maple syrup, mustard, and reserved tablespoons of glaze
  10. Cut meat into ¼ inch pieces and serve with sauce

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