Roast Pork Tenderloin with Maple Grand Marnier Glaze

by Sally on December 12, 2009 · 4 comments

in Beef & Pork

Pork Tenderloin-2443 One cut of meat  I turn to for a fast, tasty and satisfying dinner is pork tenderloin. Pork tenderloin is versatile and quick cooking. It can be seared, roasted, grilled, sautéed, or cut into medallions. Pork tenderloin can be prepared elegantly enough for a company dinner or simply enough for a family dinner. Here, I serve it with a sauce made of maple syrup and the famed French liqueur, Grand Marnier.

Lean Protein – Pork Tenderloin

If you’re concerned about eating healthy and keeping fat content low, pork tenderloin is a great choice. It’s got about the same fat content as a boneless, skinless chicken breast. The “other white meat” website notes that today’s common cuts of pork are 16% leaner and have 27% less saturated fat as compared to 1991.

Good pork tenderloins will weigh between 3/4 of a pound and about 1 1/2 pounds. You can find larger ones in the warehouse stores, but they are not the best choice in my opinion.  It’s worth seeking out a butcher or better grocery store meat counter that offers the smaller tenderloins. Sometimes I can find organic pork tenderloin at Whole Foods and its the best.

For quantity figure about 6-8 ounces per person in terms of raw weight. You’ll often find two tenderloins packaged together. This works well if you are cooking for four people or enjoy leftovers. Thinly sliced pork tenderloin makes a great sandwich the next day.

Get Ready to Roast

In terms of cooking technique, I coat the tenderloin with salt, pepper and Penzeys granulated garlic, rub with a little olive oil, sear in a hot sauté pan, then finish in a 425 oven for 6-8 minutes or until it reaches 140-145 degrees. Test the internal temperature with a digital thermometer (like a Thermapen). The temperature will rise a few more degrees after the meat is pulled from the oven as it is resting. That’s all it takes. Easy and fast. If you cover a rimmed baking sheet with foil, you don’t even have to wash the pan.

Pork tenderloin lends itself to many sauces. A few of my favorites are my homemade apple-barbecue sauce, fig-port reduction, cranberry-orange,  Gorgonzola cream or maple-Grand Marnier.

How To Trim The Silverskin

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To prepare the pork tenderloin for cooking trim the” silverskin” with a very sharp knife.  This silvery-white tendon that sort of looks like packaging tape is tough connective tissue. Because it doesn’t melt away during cooking it must be removed as it will cause your meat to curl up, and it’s not pleasant to eat.

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If you are ordering ahead of time in any quantity for a larger party, ask the butcher to do this for you. Their skill and labor saves you time in the kitchen.

To trim the silverskin yourself, hold your knife flat against the meat and starting at the end of the tenderloin, place the knife tip under the silverskin and free a bit of it from the meat. This will give you a piece to hold on to. Then still holding your knife flat, slice under the silverskin angling your knife blade up and trim the silverskin away. This is harder to describe than do!

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The original inspiration for this sauce came from an Eating Well magazine recipe.  You can use regular cognac or brandy if that’s what you have on hand, but the orange flavor of the Grand Marnier is very nice. Dry sherry works too.

Apple cider vinegar is listed here as it’s what most people have in their pantry. I like to use Cuisine Perels Spiced Pecan Vinegar. It also makes terrific vinaigrettes. It’s hard to find in stores but can be ordered online from Cuisine Perel. If you order it be sure to look at all of the other terrific flavored vinegars they offer and get a couple to play with.

Roast Pork Tenderloin with Maple Grand Marnier Glaze

The original inspiration for this sauce came from Eating Well magazine.  You can use regular cognac or brandy if that’s what you have on hand, but the orange flavor of the Grand Marnier is very nice. Dry sherry works too. Apple cider vinegar is listed here as it’s what most people have in their pantry. I like to use Cuisine Perels Spiced Pecan Vinegar. It also makes terrific vinaigrettes. It’s hard to find in stores but can be ordered online.  If you order it be sure to look at all of the other terrific flavored vinegars they offer and get a couple to play with.

Serves 4

Ingredients

  • 1 1/2 – 2 pounds (680 g – 1 K) pork tenderloin, trimmed of silverskin
  • 2/3 cup (160 ml) real maple syrup, (grade B  for deeper flavor)
  • 3 tablespoons Dijon mustard(I use Maille)
  • 2 tablespoons spiced pecan or cider vinegar
  • 2 tablespoons low sodium soy sauce or Tamari
  • 2 tablespoons Grand Marnier (brandy or cognac will work)
  • 2 teaspoons finely chopped fresh rosemary (optional)
  • Kosher salt, freshly ground black pepper and granulated garlic as needed
  • 2-3 teaspoons olive oil

Directions

  1. Pre-heat the oven to 425 degrees (218 C). Cover a rimmed baking sheet with foil. If you are doing one or two tenderloins quarter sheet trays work great.
  2. In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside.
  3. Sprinkle the pork tenderloin with kosher salt, pepper and granulated garlic on all sides. Sprinkle on rosemary if using. Rub with a little olive oil or grapeseed oil.
  4. Heat a sauté pan or fry pan over med-high heat. Sear the tenderloin  on all sides until golden brown. Remove the tenderloin from the pan and place on the baking sheet. Place in the oven to roast. Depending on the size  they will take about 6-8 minutes to reach 145 degrees (62 C). Test with a digital thermometer. Remove from the oven and rest for about 15 minutes for juices to redistribute.
  5. While the tenderloin is roasting make the sauce. Pour the sauce mixture into the hot pan used to sear the pork. Cook over med-low heat whisking until incorporated,  bubbly and thickened. This will take just a few minutes. Keep sauce warm. If a smooth sauce is desired, strain through a small fine mesh strainer to remove any bits of pork or rosemary.
  6. Cut pork tenderloin into slices and serve with warm sauce.

Other links you might enjoy:

Cooking with Maple Syrup

 More information on pork tenderloin at Pork Be Inspired

This is good with mashed potatoes and baby green beans 

The best digital thermometer around, Thermapen by Thermoworks.

Wonderful gourmet vinegars from Cuisine Perel ( love the spiced pecan and sundried apricot)

Another great source for incredible gourmet vinegars is from Vom Fass or Crescendo stores. Their Star Apple or Apple Balsamic are fantastic

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{ 4 comments… read them below or add one }

1 Wendy Bress December 21, 2009 at 4:14 am

I just want to tell everyone who might want to prepare this dish that Sally cooked it for our family a couple weeks ago and it was divine and it melted in your mouth. I am going to make an attempt to make it for Christmas dinner so I will let you know how I did.

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2 Shannon February 7, 2010 at 1:30 pm

i needed a new pork recipe..i’m trying this one out this week.
by the way, thanks for all your sweet comments! 3 John 2 :)

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3 Chef Sally February 7, 2010 at 2:17 pm

Hi Shannon-please let me know how you like the recipe. My family and clients all love pork tenderloin so I make it regularly and have some good recipes. It’s always good to find more recipes! We’ll both have to blog more on pork tenderloin. By the way, love your scripture reference. Perfect for a blogger! Mine is 1 Peter 4:10.

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4 Dave November 14, 2011 at 6:10 pm

This is seriously one of the best pork dishes I’ve ever had. Had a dinner party over the weekend and it was a big hit! Thank you Chef Sally!

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