Maple, Garlic & Ginger Glazed Pork Tenderloin
For me, pork tenderloin was almost always a let down. It came out (much like chicken breasts) overcooked and under flavoured. This recipe is the solution. It requires planning ahead but is well worth the effort. A brine the night before makes the tenderloin succulent. A marinade the day of adds an intense sweet and savoury flavour that pleases just about anyone. And, of course - being Canadian, it has maple syrup. Who doesn't love maple syrup?
4 pork tenderloins, silverskin removed
For the brine:
5 cups cold water
1/3 cup salt
3 tbsp sugar
For the marinade:
2 cups maple syrup
2 tbsp dijon mustard
2 tbsp red wine vinegar
4 cloves garlic, minced
2 tbsp ginger, grated
1/2 tsp red pepper flakes
For the sauce:
2 tbsp water
2 tbsp cornstarch
In large bowl combine water, salt and sugar to make brine. Stir to dissolve and then divide between two ziplock bags & set aside.
Remove silverskin from pork tenderloins. If you're unfamiliar with how to do this, there is a great instructional video here.
Place two tenderloins in each ziplock bag full of brine. Seal and set in refrigerator for 12 hours (or overnight).
In the morning (before work?), lay brined pork tenderloins out in front of you, noting the thick and thin ends. Pair two tenderloins up, matching the thick end of one loin with the thin end of the other loin. Using butcher string, tie two tenderloins together, creating two 'loin roasts' each comprised of two tenderloins. This will ensure that the tenderloins cook evenly and prevents the meat from drying out. Place each 'loin roast' in a ziplock bag.
In large bowl, whisk together the maple syrup, dijon mustard, red wine vinegar, garlic, ginger and red pepper flakes. Divide the marinade between the two ziplock bags each containing a loin roast.
Place in refrigerator and marinade for 6 hours (or workday?).
Preheat oven to 350 F. Remove pork from marinade and place on baking sheet. Cook pork in oven until an internal temperature of 115 F is reached, 22-28 minutes.
Meanwhile, pour left-over marinade into sauce pan and heat on medium heat until boiling. Whisk together water and cornstarch and pour into marinade. While whisking marinade, return to boil. Sauce should thicken. Turn heat to low and continue simmering until sauce reduces by 1/4. Set 1/3 of sauce aside.
When pork loins reach an internal temperature of 115 F, remove from oven and coat with sauce. Turn on oven broiler and adjust shelf to upper third of the oven. Place pork tenderloin under broiler, keeping a watchful eye. You want to caramelize the glaze. After 2-3 minutes, remove from oven. Re-coat with more glaze, turn 1/4 and return to underneath broiler. Repeat this process until all sides have caramelized and the roast registers an internal temperature of 140 F.
Remove string from loin roasts, and slice. Drizzle reserved sauce overtop and serve.