1/4 cup black treacle
1 tablespoon red wine vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 cup cornstarch
Salt & ground black pepper
2 pork tenderloins
2 tablespoons vegetable, canola or coconut oil
1.Preheat the oven to 375 degrees F Gas 5. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
2.Mix cornstarch, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a plate. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
3.In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 10 minutes total.
4.Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
5.Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
6.Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast another 15 minutes. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 5 minutes.
7.While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
Recipe from melskitchencafe.com
