Bring the flavor of the traditional Southern brittle confection. Serve with Twice Baked Sweet Potatoes and Mustard Green Beans & Cherry Tomatoes.
- 2 pounds pork tenderloin
- 4 teaspoons butter (divided)
- 1 1/2 cups maple-flavored syrup
- 1/2 cup brown sugar
- 1/4 cup dark rum
- 1 cup pecans (chopped)
- Melt 1 teaspoon butter in nonstick skillet. Brown tenderloins on all sides. Remove to shallow baking pan. Melt remaining butter in small saucepan, add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 425 degrees F. for 20 minutes, basting often, until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
- To serve, slice into one-inch slices and drizzle with remaining glaze.