Glazed Roasted Pork Tenderloin (Two Ways)

Ingredients

PORK TENDERLOIN

2 pork tenderloins, about 1½ pounds each

Kosher salt and freshly ground black pepper

¼ cup cornstarch

2 tablespoons vegetable oil

1 teaspoon balsamic vinegar

2 tablespoons unsalted butter

GLAZE OPTION 1: APRICOT FIG

¼ cup dried figs, quartered

¼ cup dried prunes, halved

¼ cup brandy

½ cup apricot preserves

½ teaspoon paprika

GLAZE OPTION 2: MAPLE MUSTARD

1/3 cup maple syrup

2 tablespoons whole-grain mustard

¼ cup brandy

Directions

Adjust an oven rack to the middle position and preheat the oven to 400°F.

Make your glaze by combining all the glaze ingredients in a small bowl and stir together. Set aside.

Pat the pork dry with a paper towel and season on all sides with salt and pepper.

Place the cornstarch in a shallow dish and dredge the tenderloins in it, turning to coat. Set on a large plate.

Heat the oil in a 12-inch ovenproof nonstick or cast-iron skillet over high heat until shimmering. Add the pork tenderloins and cook, turning occasionally, until well browned on all sides, about 12 minutes (the pork may not fit initially, but just curve the tenderloins so they fit—they will shrink and straighten as they cook). Transfer to a large plate and set aside.

Pour the glaze mixture into the skillet and cook, scraping up any browned bits from the bottom of the pan, for about 2 minutes.

Return the pork to the skillet and turn to coat. Transfer to the oven and cook, turning the pork to coat it in the glaze every 4 minutes, until the thickest part of pork registers 130°F on an instant-read thermometer, about 15 minutes.

Transfer to a large plate, and allow to rest for 5 minutes.

Meanwhile, whisk the vinegar (apricot glaze only) and butter (both glazes) into the glaze. Carve the pork and serve with the glaze.

Notes

From: The Food Lab pg. 662