Page 227 - UMass2018_CookBook

Pork Tenderloin with Malta Glaze
Valeria Molinelli
Preparation
1. In a small saucepan over medium-high heat, combine the soda, agave, vinegar, ginger, garlic, oregano and cinnamon. Bring to a boil, then reduce the heat to low until the mixture is just simmering. Season to taste with salt and pepper and let cool completely. Place the pork in a bowl and pour the marinade on top. Cover and refrig- erate for 1 hour.
2. Preheat oven to 350°F. Remove pork from the marinade and season with salt and pepper.
3. Transfer the marinade to a small sauce- pan and bring to a boil over medium-high heat. Cook until syrupy, then remove from heat.
4. Meanwhile, preheat a grill pan over medium-high heat. Grill the pork until dark grill marks appear on both sides. Transfer the pork to a foil-lined baking sheet. Bake the pork until a thermometer inserted into thickest part of the meat registers 145°F, brushing the tenderloin with the glaze during the last 5 minutes of baking.
5. Transfer the pork to a cutting board and let rest for 10 minutes before slicing and serving.
Ingredients
Serves 4
1⁄2 cup Malta soda
2 tablespoons agave syrup
1 tablespoon red wine vinegar
2 tablespoons grated ginger
1⁄2 teaspoon minced garlic
1⁄2 teaspoon finely chopped oregano
1⁄4 teaspoon ground cinnamon
1 pound pork tenderloin
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly grated black pepper
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