Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger

Name: Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger
Yield: Serves 6
Ingredients: 3/4 cup, maple syrup (see note); 1/4 cup, molasses, light or mild; 2 tablespoons, dry sherry; 1/4 teaspoon, smoked paprika; 1 teaspoon, grated fresh ginger; 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

Main Courses
Pork

Appears in Cook's Illustrated May/June 2009

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.

SERVES 6

Why This Recipe Works

This is a members' feature.