Maple-Glazed Pork Tenderloin with Orange and Chipotle

Name: Maple-Glazed Pork Tenderloin with Orange and Chipotle
Yield: Serves 6
Ingredients: 3/4 cup, maple syrup (see note); 2 tablespoons, frozen orange juice concentrate; 2 tablespoons, molasses, light or mild; 2 tablespoons, bourbon or brandy; 2 small, minced chipotle chiles in adobo sauce, plus 2 teaspoons adobo sauce; 1/4 cup, cornstarch; 2 tablespoons, sugar; 1 tablespoon, table salt; 2 teaspoons, ground black pepper; 2.5 - 3 pounds, pork tenderloins (2 loins total, 1 1/4 to 1 1/2 pounds each) (see note); 2 tablespoons, vegetable oil

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Appears in Cook's Illustrated May/June 2009

Main Courses

Pork

A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.

SERVES6

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WHY THIS RECIPE WORKS

To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, ...

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