Maple-Orange Pork Tenderloin
Light & Tasty
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A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It’s a favorite with Penny Fraser of Calgary, Alberta.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. + marinating Bake: 30 min. + standing
Ingredients:
- 1/2 cup maple syrup
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons curry powder
- 1-1/2 teaspoons ground coriander
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grated orange peel
- 2 garlic cloves, minced
- 2 pork tenderloins (1 pound each)
Directions:
In a bowl, combine the first nine ingredients. Pour 2/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Set aside remaining maple mixture until serving.
Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture. Yield: 6 servings.