Roasted Pork Tenderloin with Maple Grand Marnier Glaze
Inspiration for this sauce came from Eating Well magazine. You can use regular cognac or brandy, but the orange flavor of the Grand Marnier is very nice. Dry sherry works too. Buy an airline size bottle vs investing in large one to cook with.
Pre-heat the oven to 425 degrees. Cover a rimmed baking sheet with foil or parchment. A quarter sheet tray work great.
In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside. 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.
Heat a sauté pan or fry pan over medium 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 140°F-145°F degrees. Test with a digital thermometer. Remove from the oven and rest for 10-15 minutes for juices to redistribute.
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. Cut pork tenderloin into slices and serve with warm sauce.