February/March 2006
Spicy Glazed Pork Tenderloins
The key to pork tenderloins is to develop a flavorful browned crust before the interior overcooks and dries out. Skillet glazing adds flavor to mild pork tenderloin and ensures that this lean cut remains moist as it cooks.
Why This Recipe Works
Pork tenderloins taste great and cook quickly, which makes them one of our favorite cuts of pork. We wanted to adapt one of our favorite grilled recipes, a Jamaican-inspired spicy glazed pork tenderloin, for indoor cooking. To do so, we seared the tenderloins quickly on the stovetop to maximize their flavor and color, then cooked the meat in the glaze at a lower temperature. For a sweet and sour glaze that is reminiscent of Jamaica’s ubiquitous jerk seasoning, we blended pineapple and lime juice with bittersweet molasses, brown sugar, cumin, and cayenne pepper.
Ingredients
| 1 1/2 | pounds fresh sweet cherries, pitted and halved |
| 1 | teaspoon lemon juice |
| 2 | teaspoons all-purpose flour, plus 1/2 cup (2 1/2 ounces) |
| 1/8 | teaspoon ground cinnamon |
| 4 | large eggs |
| 2/3 | cup (4 2/3 ounces) plus 2 teaspoons sugar |
| 2 1/2 | teaspoons vanilla extract |
| 1/4 | teaspoon salt |
| 1 | cup heavy cream |
| 2/3 | cup whole milk |
| 1 | tablespoon unsalted butter |
Instructions
Serves 4We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries.
1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.
2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.
5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.
8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
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