¼ cup molasses dark or light
2 Tbsp bourbon
⅛ tsp cinnamon
Pinch of cloves
Pinch of cayenne pepper
¼ cup cornstarch
2 Tbsp sugar
1 Tbsp salt
2 tsp pepper
2 pork tenderloins (about 5 lbs total) trimmed and silverskin removed
2Tbsp vegetable oil
1 Tbsp whole-grain mustard
Directions //
1. Preheat oven to 375°F.
2. In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
3. In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
4. Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
5. Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
6. Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the glaze and set aside.
7. Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
8. Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
9. Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
10. While the meat is resting, combine the remaining ¼ cup maple syrup, mustard, and reserved glaze in a small bowl.
11. After resting, slice meat and serve with maple mustard sauce.