Maple-glazed pork tenderloins with orange and chipotle from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on March 14, 2021

    Good! The meat was moist and the glaze was nicely sticky with a good mix of smoky, sweet, and spicy flavors. The maple flavor definitely came through with Grade A-dark maple syrup. I over-reduced the glaze a bit and it quickly morphed from a thick sauce to a sticky, bouncy glob. Stirring in a bit of water over low heat quickly fixed it, fortunately. Making a half-recipe worked fine. We enjoyed eating this with roasted carrots.

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