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Seasoned & Glazed Maple Pork Loin

We modified this recipe from one by Garnish & Glaze and that recipe was from a Cook's Illustrated recipe. So, this is a bit of a hop-skip-jump from the original.
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon The Original Rubarama No. 4
  • 3 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 2 teaspoon Rubarama Jack's Blend
  • 2-3 pounds of pork tenderloin
  • 2 tablespoons olive oil

Preheat oven to 375ºF. Set a silicone liner in a rimmed cooking sheet and place a cooking rack on top.

In a liquid measuring cup, mix together molasses, maple syrup, vinegar, and Rubarama No. 4.

In a small bowl, mix together cornstarch, brown sugar, salt, and Rubarama Jack's Blend, and pour onto a platter and thinly spread out.

Add olive oil to a large skillet and heat over medium-high heat. Pat tenderloins dry, dredge in the cornstarch-Jack's Blend mixture, and shake off excess. Place loin in the heated skillet and sear on all sides. Set tenderloin onto rack in rimmed cooking sheet.

After searing tenderloins, pour away any excess fat from the skillet, and add molasses mixture to skillet. Cook mixture for 3 minutes over medium heat, stirring and scraping the bottom of the skillet consistently. Remove from heat.

Reserving 3 tablespoons in a small bowl, brush the tenderloins with remaining glaze from skillet. Place tenderloins in preheated oven for 15 minutes.

Baste tenderloin every 3-4 minutes until the internal temperature of the thickest part is at least 145ºF, approximately 12-15 minutes.

Remove from tenderloin from oven and let rest 10 minutes.

Brush approximately 1 tablespoon of the reserved glaze onto loin, slice, and serve with remaining glaze for drizzling.

What we used The Original Rubarama, Jack's Blend, Rimmed Sheet with Rack, Silpat.

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