Maple makes marvy tenderloin

Here is a recipe that may be just the right cure for the cold weather no-barbecue blues – it’s a shortcut barbecued pork tenderloin, with a preparation time of just 20 minutes.

The recipe is among the user-friendly collection in “Food Network Kitchens Making It Easy” ($24.95), a new cookbook compiled by the team whose skills have been honed by the challenges of making all the food for the taping of from three to six Food Network television shows every day. That means they are all about making things as simple as possible.

Their recipes are brightly presented, with cooking times, cook’s notes and shopping tips and many other nuggets of kitchen know-how sprinkled helpfully through the book. Plenty of color photos show details of preparation as well as finished dishes.

Pork tenderloin with chipotle-maple mop

For the pork:

2teaspoons ground coriander

1teaspoon garlic powder

1/2teaspoon ground ginger

2pork tenderloins, each about 12 ounces, silver skin removed (see note)

1tablespoon vegetable oil

Kosher salt

Freshly ground black pepper

For the sauce:

1/4cup pure maple syrup

2tablespoons sherry vinegar

2teaspoons chipotle chili hot sauce

1/2teaspoon kosher salt

Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper to taste. Lay the pork on a small, shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees when inserted into the thickest part of the meat.)

Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a rich deep brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.

Makes four servings.

Note: Be sure to remove the silver skin before cooking the tenderloin; otherwise, the meat will curl. To do it:

Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.

Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.

Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.