The food lab better home cooking through science ( PDFDrive ) 814

¼ cup brandy ½ cup apricot preserves ½ teaspoon paprika 2 pork tenderloins, about 1½ pounds each Kosher salt and freshly ground black pepper ¼ cup cornstarch 2 tablespoons vegetable oil 1 teaspoon balsamic vinegar 2 tablespoons unsalted butter Adjust an oven rack to the middle position and preheat the oven to 400°F Combine the figs, prunes, brandy, preserves, and paprika in a small bowl and stir together Set aside Pat the pork dry with a paper towel and season on all sides with salt and pepper Place the cornstarch in a shallow dish and dredge the tenderloins in it, turning to coat Set on a large plate Heat the oil in a 12-inch ovenproof nonstick or cast-iron skillet over high heat until shimmering Add the pork tenderloins and cook, turning occasionally, until well browned on all sides, about 12 minutes (the pork may not fit initially, but just curve the tenderloins so they fit—they will shrink and straighten as they cook) Transfer to a large plate and set aside Pour the glaze mixture into the skillet and cook, scraping up any browned bits from the bottom of the pan, for about 2 minutes Return the pork to the skillet and turn to coat Transfer to the oven and cook, turning the pork to coat it in the glaze every 4 minutes, until the thickest part of pork registers 130°F on an instant-read thermometer, about 15 minutes Transfer to a large plate, and allow to rest for 5 minutes Meanwhile, whisk the vinegar and butter into the glaze Carve the pork and serve with the glaze MAPLE-MUSTARD-GLAZED ROAST PORK TENDERLOIN Omit the figs, prunes, apricot preserves, paprika, and balsamic vinegar For the glaze, combine ⅓ cup maple syrup and tablespoons whole-grain mustard with the brandy Proceed as directed, finishing the glaze with the butter Carve the pork and drizzle with the glaze  ... instant-read thermometer, about 15 minutes Transfer to a large plate, and allow to rest for 5 minutes Meanwhile, whisk the vinegar and butter into the glaze Carve the pork and serve with the glaze... whole-grain mustard with the brandy Proceed as directed, finishing the glaze with the butter Carve the pork and drizzle with the glaze ... MAPLE-MUSTARD-GLAZED ROAST PORK TENDERLOIN Omit the figs, prunes, apricot preserves, paprika, and balsamic vinegar For the glaze, combine ⅓ cup maple syrup and tablespoons whole-grain mustard with the brandy Proceed as