Maple-glazed pork tenderloin from Cook's Illustrated Annual Edition 2009 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on October 01, 2015

    This recipe gives the tenderloin flavor with a capital F! It was easy and fast enough to do on a weeknight but could easily be served to dinner guests also. My only problem was my own fault. I was multi-tasking and overcooked the glaze. It got too thick and started to act like homemade candy. When they say 2 minutes to reduce the sauce to the proper glaze consistency they mean it. The little candy threads that formed at the edge of my spatula were delicious however! I solved the problem by adding a couple more teaspoons of bourbon and a teaspoon of water to the glaze and then reheating it in a Pyrex cup in the microwave in 15-second increments, stirring in between until it came back to the proper consistency. My husband and a house guest loved the finished product and I didn't even mention my little dust-up with the glaze. I will definitely make this again.

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