The recipe calls for tenderloin, but I found this pork top sirloin roast at Winco for $1.68 per pound and thought, "Why not?"
The glaze is prepared first with maple syrup. The real stuff is real good!
Add molaaaaaaaaases, which I don't use very often. This is the mild kind. Tip: spray the measuring spoon with oil before the molasses and it will sliiiiiiiiiide right out!
Don't have molasses? You can sub dark brown sugar or dark corn syrup...
The recipe calls for bourbon or brandy....uh....don't have either one of those, so I'm using real vanilla. Extract is pretty much the closest thing I've got to alcohol around here!
Next go in an array of spices: Cinnamon, cloves and just a pinch of cayenne pepper. Hmmmm, this should be interesting!
Now it's time to prepare the pork roast. Dry off all the moisture with a paper towel...
and dip it in a mix of cornstarch, sugar, salt and pepper. Roll it around completely and pat off the excess...
Brown all sides in a nonstick skillet heated with a Tablespoon of oil. Make sure you brown the ends!
Transfer the pork to a wire rack set on a baking sheet. Next time, I would put foil on the baking sheet to make it easier to clean!
Okay, this is where I had some trouble. Apparently, my pan was toooooo hot! As soon as I poured my glaze into the pan, it bubbled fiercely...I had to reserve 1 T. in a small bowl and this is what happened...
No, it is not a magic trick. Yes, the glaze turned into hard tack candy and the spoon stuck to the bowl!
Not to worry, though. I added a few drops of warm water to the glaze in the pan and was able to thin it out.
Brushed the pork with the glaze with 1 T. glaze and baked it in the oven for about 15 min.
Baking the glaze in stages ensures that it sticks to the pork instead of running off...there is some glaze that runs off, but most of it sticks to the meat.
Removed the pork and brushed it with another Tablespoon of glaze and put it back in the oven till an instant read thermometer registered 140°F, which was only about 4 minutes.
Took the pork out of the oven, brushed it with the remaining glaze and let it rest uncovered, for 10 minutes. The final internal temp should be anywhere from 150°-160°F.
Yes, it is okay that it is a little pink in the center....This is 150°F. See how juicy it is?
This is a lean pork, which means it can dry out easily in the oven. Make sure you take it out when it registers 140°F, or you will have a dried out piece of meat.
The pork is cut into 1/4" slices, with reserved glaze (with whole grain mustard added) drizzled on top.
This was served alongside some roasted baby red potatoes made in my pressure cooker.
I promise you, this will be the most tender, succulent, flavorful pork you will ever eat!
Maple Glazed Pork Tenderloin(4x6 recipe download) (full page printable recipe)