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Maple-Orange Pork Tenderloin
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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; 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |