Recipe: Roasted Pork Tenderloin with Rum, Maple and Pecan Glaze

ROASTED PORK TENDERLOIN WITH RUM, MAPLE AND PECAN GLAZE

1/2 teaspoon ground sage
Salt and freshly ground black pepper
2 pork tenderloins (3/4 to 1 1/4 pounds each), trimmed of silverskin and fat
1 cup maple syrup
1 cup light or dark brown sugar
1/2 cup dark rum
2 tablespoons cider vinegar
1 cup chopped pecans
2 tablespoons olive oil

Rub sage, salt and pepper on tenderloins.

TO MAKE THE GLAZE:
In saucepan, combine maple syrup, brown sugar, rum, cider vinegar and chopped pecans. Cook over medium heat, stirring often, until sugar is melted.

TO ROAST THE PORK:
Preheat oven to 350 degrees F.

Heat olive oil in heavy, ovenproof roasting pan over medium-high heat. Brown pork lightly, turning frequently to brown all sides, 3 to 4 minutes total. Pour glaze over pork in roasting pan, turning to coat meat thoroughly.

Roast in preheated oven 15 minutes, or until internal temperature is 145 to 150 degrees F (or to desired doneness), basting two or three times with glaze in pan.

TO SERVE:
Carve pork into slices and pour glaze from pan over meat. Adjust salt and pepper if necessary.

Makes 4 to 6 servings
Adapted from source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly