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1
Preheat the oven to 375 F. Line a rimmed baking sheet with aluminum foil.
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2
Place a wire rack on the prepared pan and spray the rack with non-stick cooking spray.
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3
Set aside.
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4
Combine 1/2 cup maple syrup, molasses, bourbon, cinnamon, ground cloves, cayenne, granulated garlic and maple extract in a 2-cup glass measuring cup.
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5
Set aside.
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6
In a small bowl, combine the cornstarch, sugar, salt and black pepper, stirring until thoroughly combined.
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7
Transfer the cornstarch mixture to a rimmed baking pan.
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8
Trim any excess fat and the silver skin from each pork tenderloin.
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9
Pat them dry with paper towels.
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10
Roll each tenderloin in the cornstarch mixture, coating them evenly on all sides.
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11
Thoroughly pat off the excess cornstarch mixture with paper towels.
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12
In a 12 non-stick skillet, heat the vegetable oil over medium high heat just until the oil begins to smoke.
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13
Reduce the heat to medium, then place both tenderloins in the pan leaving at least 1 between them.
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14
Cook the tenderloins until well browned on all sides, about 8-12 minutes.
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15
Transfer the tenderloins from the skillet to the wire rack over the prepared baking sheet.
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16
Pour any excess fat from the skillet and place the pan over medium heat.
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17
Pour the maple syrup mixture into the skillet, scraping up any browned bits with a wooden spoon, Cook the mixture until its reduced to about 1/2 cup, about 2-4 minutes.
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18
Transfer 2 tablespoons of the maple glaze mixture to a small bowl and set aside.
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19
Using the glaze remaining in the skillet, brush each tenderloin with about 1 tablespoon of the glaze.
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20
Place in the preheated oven and bake at 375 F for about 12-20 minutes or until an instant read thermometer inserted into the thickest part of each tenderloin reads 130 F.
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21
Remove the pan from the oven and brush each tenderloin with 1 tablespoon of the glaze, return to the oven and bake at 375 F until an instant read thermometer inserted into the thickest part of the tenderloins reads 145 F, about 3-5 minutes longer.
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22
Remove the pan from the oven and brush each tenderloin with the remaining glaze.
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23
Set aside and let the meat rest, uncovered, for 10-20 minutes.
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24
While the tenderloins rest, stir the remaining 1/4 cup maple syrup and the whole grain mustard into the reserved 2 tablespoons of glaze.
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25
Brush each tenderloin with 1 tablespoon of the mustard glaze.
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26
Transfer the meat to a cutting board and slice.
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27
Serve the tenderloin, passing any leftover glaze for topping, if desired.
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28
Recipe makes 6-8 servings.
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29
Recipe adapted from Cooks Illustrated May 2009.
