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Maple-Orange Pork Tenderloin Recipe

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.

This recipe is:

Healthy

Diabetic Friendly

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Maple-Orange Pork Tenderloin Recipe

Prep: 10 min. + marinating Bake: 30 min. + standing

Yield: 6 Servings

10 30 40

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.

Nutritional Facts 4 ounces cooked pork equals 219 calories, 5 g fat (2 g saturated fat), 84 mg cholesterol, 228 mg sodium, 11 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Maple-Orange Pork Tenderloin in Light & Tasty August/September 2007, p45

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Maple-Orange Pork Tenderloin

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Reviewed on Apr. 06, 2013 by sgronholz

My family loves this pork dish! I like to use a pork sirloin roast instead of the tenderloins. The recipe is easy to prepare and always turns out great.

Reviewed on Oct. 23, 2011 by jennidw

I make this recipe frequently when we have dinner guests. It is extremely tasty and easy to prepare. I marinate the night before and then just pop it in the oven, keeping me out of the kitchen when we have guests.

Reviewed on Dec. 26, 2009 by redplover

Very easy recipe to put together and the meat stayed really moist and flavourful. The only change I made was to glaze the meat while baking with the extra sauce and spooning over the pan juices to serve.

Reviewed on Aug. 13, 2009 by jennidw

This recipe is fantastic. I have made it frequently for dinner guests and they are always impressed! It is also a very simple recipe to prepare.