O melhor filé-mignon suíno com cobertura de xarope de bordo

Ingredientes

• 1/2 cup maple syrup ((will need 3/4 cup total))
• 1/4 cup molasses (dark or light)
• 2 tbsp bourbon
• 1/8 tsp cinnamon
• Pinch of cloves
• Pinch of cayenne pepper
• 1/4 cup cornstarch
• 2 tbsp sugar
• 1 tbsp salt
• 2 tsp pepper
• 2 pork tenderloins ((about 5 lbs total) trimmed and silverskin removed)
• 2 tbsp vegetable oil
• 1/4 cup maple syrup
• 1 tbsp whole-grain mustard

Modo de preparo

1. 1

   Preheat oven to 375°F. *If you are making this for a crowd or do not have an oven safe skillet, please see the notes at the bottom of the recipe card for altered instructions.

2. 2

   In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.

3. 3

   In another small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.

4. 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. 5

   Heat oil in an oven-safe skillet (preferably a cast iron skillet) 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. 6

   Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set it aside in a small bowl.

7. 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. 8

   Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.

9. 9

   Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.

10. 10

    While the meat is resting, combine the remaining ¼ cup maple syrup, mustard, and reserved syrup/glaze in the small bowl.

11. 11

    After resting, slice the meat and serve with maple mustard sauce.

12. 12

    Note: For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot to add water and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.