INGREDIENTS
8 ea Allegiance® pork tenderloin (464541)
SPICE RUB:
3 Tablespoons West Creek® kosher salt (104752)
2 Tablespoons Magellan® black pepper (628174)
3 Tablespoons Roma® paprika (628217)
2 Tablespoons ground mustard (58811)
2 Tablespoons dried thyme (981718)
GLAZE:
2 Cups pure maple syrup (480676)
6 Tablespoons bourbon
3 Tablespoons West Creek® apple cider vinegar (273719)
3 Tablespoons Piancone® olive oil (985920)
2 ea Peak® yellow onion, sliced (867197)
2 ea Granny Smith apple, peeled, cored and sliced (951946)
DIRECTIONS
1.Pat the pork dry. Combine the spice rub ingredients, then rub evenly over the loin. Let it rest at room temperature as you preheat your oven to 225F.
2.Transfer the pork to a cast-iron skillet, then place in the oven and roast until the pork reaches about 135 internal temp. As the pork roasts, combine the glaze ingredients in a small saucepan; bring to a simmer over medium-low heat and simmer until dark and thickened. Set the glaze aside.
3.Remove the cooked pork and set it on a resting rack, increase the oven temperature to 500F. As the oven heats, place the skillet on the stovetop over medium heat, and add the olive oil, onion, and a few sprinkles of salt; sauté until the onions are softened and just starting to caramelize. Add the apple slices then place the pork and any drippings top, then brush the pork liberally with the glaze.
4.Roast until the pork is very dark and crispy on the outside and reaches desired finished internal temp. Rest for 5 minutes then slice and serve with the apple and onion slices plus any remaining glaze.