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Maple-Orange Pork Tenderloin

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)

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;

Printed from tasteofhome.com Nov 19, 2008

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Maple-Orange Pork Tenderloin cont.

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.