Pork tenderloin is a quick and easy option for a quick weeknight dinner. Look for the small packages of individually wrapped “natural” pork tenderloin – not enhanced or seasoned. The combination of maple syrup, mustard and smoked paprika add great flavor to this dish. I like to serve it with Croatian Mashed Potatoes, but mashed sweet potatoes or rice also work well.
⅓ cup plus 1 tablespoon 100% pure maple syrup
1 teaspoon Dijon mustard
1 tablespoon dry sherry
2 teaspoons cider vinegar
¾ teaspoon grated fresh ginger
½ teaspoon smoked paprika
¼ teaspoon salt, plus more as needed
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
1 (12-ounce) pork tenderloin, trimmed and silver skin removed
2 teaspoons vegetable oil
1. About 30 minutes before preparation, adjust oven rack to middle position and heat oven to 350 degrees. Stir ⅓ cup maple syrup, mustard, dry sherry, vinegar, ¼ teaspoon salt, and cayenne together in small bowl; set aside until needed
2. Combine cornstarch, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Pat tenderloin dry with paper towels.
3. Heat oil in 10-inch oven safe nonstick skillet over medium-high heat until just smoking.
4. While pan heats, roll tenderloin in cornstarch mixture until evenly coated on all sides; thoroughly pat off excess cornstarch mixture.
5. When oil is hot and just smoking, brown tenderloin well on all sides, 6 to 8 minutes; transfer to plate.
6. Pour off fat from skillet and return to medium heat. Add syrup mixture to now-empty skillet, bring to simmer, scraping up any browned bits, and cook until reduced to ⅓ cup, 30 seconds to 1 minute. Return browned tenderloin to skillet and turn to coat with glaze. Transfer skillet to oven and roast tenderloin until meat registers 145 degrees, 8 to 12 minutes.
7. Using potholders (skillet handle will be hot), remove skillet from oven. Transfer tenderloin to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
8. Meanwhile, being careful of hot skillet handle, transfer glaze left in skillet to small bowl and stir in remaining 1 tablespoon maple syrup. Brush tenderloin with 1 tablespoon glaze, then slice ¼ inch thick. Serve pork, passing remaining glaze separately.