-For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
-Shake off the excess cornstarch to avoid a gummy crust.
-The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
-Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
-Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
-Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.