Maple Ancho Glaze

Last weekend I developed this glaze to adorn some beautiful all-natural pork tenderloins that I grilled for dinner. Maple and pork are like peanut butter and chocolate, and the ancho just adds a nice raisin-like chile flavor.

I soaked the tenderloins in Kosmo's Pork Soak for four hours. I then patted them dry with paper towels and gave them a liberal coat of McCormick Grill Mates® Montreal Chicken Seasoning.

I grilled them using what I call the "redneck soo veed" method (reverse-sear). I cooked them indirect to 140º internal (with a whisper of cherry smoke) then seared them direct for just a few minutes per side.

I overcooked the pork by about five degrees, but it was still tender and juicy. Pork tenderloins are so lean that there isn't much margin for error. The added moisture retention from the Kosmo's soak undoubtedly saved me.

The pork was served with oven-roasted tri-color fingerling potatoes and some grilled pineapple wedges that I brushed with the pork glaze. It was a good dinner, indeed.

Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

Maple Ancho Glaze

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Remove from the heat and let cool.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

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6 Comments:
Anonymous jenna laughs said...
"Maple and pork are like peanut butter and chocolate" AGREED! Love this.
Anonymous Kevin said...
Man, this looks amazing. Ancho and Chipotle are two chilis I've wanted to practice cooking with. This recipe sounds like one I can handle without goofing it up too badly!
Anonymous meathead said...
Great photo and great technique. When I reverse sear I move to the direct side at about 10F below my target temp, but you have that doped out by now. I love the name Redneck Soo Veed! Genius!
Anonymous ericn1300 said...
This looks great, and my kids love roasted pineapple, it's like dessert with dinner. I'm going to try this recipe with pork chops, reverse seared (never tried that), then put a slice of Swiss cheese on the flip side and top it with the roasted pineapple.
Blogger Chris said...
Pork tenderloin can get away from me sometimes too. Temps seem perfect, go inside to get a plate, come right back out and BAM, it's 5 degrees over.

Mouthwatering dinner, dude.
Anonymous ericn1300 said...
Actually, now that I think about, I do reverse sear my ribs. When grilling for a large party I slow cook the sliced ribs in a crock pot in the BBQ sauce ahead of time then place them on foil to one side of my grill to smoke them a little and sear them just as I serve them. Works great if you have a buffet line right before the grill, just move some ribs over to the fire when somebody gets in line and they're perfectly done when they get to the grill.

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