Best Seared Pork Tenderloin With A Smoky Maple Sauce Recipes

MAPLE-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Steps:

• Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
• In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
• Serve pork in slices with a drizzle of sauce.
• This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE

Steps:

• Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
• Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE

Steps:

• PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
• When ready to cook:.
• Preheat over to 375.
• Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
• Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
• Remove pork from pan; cover and let stand 10 minutes.
• SAUCE:.
• Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
• Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
• Cook over medium heat 5 minutes, stirring constantly.
• Remove from heat. Place pork in pan, turning to coat.
• Remove pork from pan, reserving sauce in pan.
• Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.