Yesterday we had Pork Tenderloin for dinner. It’s something we have quite regularly at our house and while it’s delicious my boys were getting bored of the variations we tend to rely on. As a result I had to get creative. Creativity paid off this time. The Cinnamon Maple Glaze worked beautifully on the Pork. It left a subtle sweetness that wasn’t overpowering and I will definitely add this to our flavor rotation. Not a complaint was heard and we had no leftovers. I hope you enjoy!
- 2 Pork Tenderloins
- 3/4 c maple syrup
- 2 tbsp lemon juice
- 1/2 tbsp cinnamon
- 1 tsp cornstarch
- Preheat the oven to 375
- Wrap a cookie sheet with aluminum foil and spray lightly with cooking spray
- Place the pork tenderloin on the cookie sheet and set aside for the moment.
- In a small sauce pan heat the maple syrup, lemon juice and cinnamon together. Bring to a boil then reduce to a simmer. Stir semi-regularly.
- While the maple syrup mixture is simmering combine the cornstarch with a tiny amount of water and mix until it’s thick paste.
- Add the paste to the maple syrup mixture and whisk well to ensure all ingredients are combined.
- Once the paste has thickened remove from head and begin to brush over your pork. Begin on the bottom and rotate the pork to ensure all sides are covered.
- Bake in the oven for 20-45 minutes (depending on size and thickness)
- Once the pork is finished, remove from oven and allow to rest for 5 minutes.
- The glaze will thicken but will not be a sauce. It will still be a little runny. The goal is to get the glaze thick enough to stay on the pork but not sauce like. Don’t fret over how thick it gets. As long as it sticks, you’re golden.
- This pairs very nicely with a light salad and hearty baguette.
- A really nice dessert with this would be a fresh apple pie. I didn’t go there but I kind of wish I did!
A Journey through Lent: Day 43