We’re not huge pork fans but when we have it, we like it super tender cooked in the slow cooker, or we go for a cut that’s already tender like in this Maple Glazed Pork Tenderloin. And it’s even more delicious because it’s coated in layers of sugar. My sweet tooth was sure loving this meal!
How is this amazing pork tenderloin made? First, it’s coated in a light layer of cornstarch, sugar, salt, and pepper. After that, you sear it on all sides to keep the juice in and give it a beautiful browned crust. Then you place it on a rack within a baking pan. A rack isn’t totally necessary so if you don’t have one, just set it directly on the pan. Before popping the loins in the oven, you baste them with a mixture of maple syrup, molasses, balsamic vinegar, paprika, and fresh ginger. So so good!
It’s my philosophy to “triple dip” or “triple baste” my meat, especially when using a sweet sauce so that you get as much stuck to the outside as possible. So after the pork cooks in the oven for while, you then pull it out and add more of the sweet glaze. You repeat this a couple more times until you’re out of sauce and the pork is up to temperature- at least 145 degrees F. I prefer mine closer to 155. Once done, it’s important to let the pork rest so that it doesn’t lose its juices when you cut into it. Then slice and serve the pork with more of the maple sauce you reserved. Oh man, it this scrumptious!
Since the pork has enough sweetness, I decided to serve it with roasted garlic potatoes and steamed green beans. The sweet and salty combo was perfect and the neutral beans were a nice balance to the strong flavors of the pork and the potatoes. Serve this meal to your next dinner guests and they’ll be begging to come back again.
Here are a few more pork recipes you might enjoy:
Slow Cooked Pork Chops and Gravy by Garnish & Glaze Apple and Blue Cheese Stuffed Grilled Pork Chops by Recipe Girl One Dish Garlic & Herb Pork Tenderloin by The Seasoned Mom Chinese Barbecue Pork by Recipe Tins Easts
