The only downfall of this dish is that it creates a lot of dishes. Other than that, it was delicious!
Orange-Chipotle Glazed Pork Tenderloin
- 3/4 cup maple syrup
- 2 Tbsp. frozen orange juice concentrate
- 2 Tbsp. bourbon
- 1 chipotle chiles in adobo sauce, finely minced
- 2 teaspoons adobo sauce
- 1/4 cup cornstarch
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 2 Tsp. ground pepper
- 2 pork tenderloins (1-1 1/2 lbs each), trimmed of fat
- 2 Tbsp. vegetable oil
Preheat oven to 375 degrees and adjust oven rack to middle position.
Combine 1/2 cup maple syrup, bourbon, orange juice concentrate, chipotle, and adobo sauce in a small bowl, and set aside.
In a separate small bowl, whisk cornstarch, sugar, salt, and pepper together, then transfer to a rimmed baking sheet. Pat tenderloins dry with a paper towel. Roll in cornstarch mixture to coat evenly on all sides, and brush off excess.
Heat oil in a 12-inch skillet over medium-high heat until it is about to smoke. Reduce heat to medium and place both tenderloins in skillet, at least 1 inch apart. Curve them around if necessary to fit them in the skillet. Cook until well-browned on all sides, 8 to 12 minutes. Transfer them to a wire rack set over a rimmed baking sheet.
Remove the excess fat from skillet and return to medium heat. Add syrup mixture to skillet, and scrape up the browned bits with a wooden spoon. Cook until reduced to about 1/2 cup, about 2 minutes. Transfer 2 Tablespoons of the glaze to a small bowl and set aside.
Using the remaining glaze, brush each tenderloin with about 1 Tablespoon of glaze. Roast until a meat thermometer inserted in the thickest part registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon of glaze and continue to roast until the thermometer registers 135-140, 2 to 4 minutes longer.
Remove the pork from the oven and brush each one with remaining glaze. Allow to rest, uncovered, about 10 minutes.
While the tenderloins rest, add the remaining 1/4 cup maple syrup to the reserved 2 Tablespoons of glaze and whisk to combine. Then, slice and serve!
Adapted from Pink Parsley, originally from Cook’s Illustrated