Maple-Glazed Pork Tenderloin Recipe

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“I modified this recipe from a friend after we’d enjoyed it at their house,” explains Colleen Mercier of Salmon Arm, British Columbia. “My husband says it tastes like a fancy restaurant dish.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 pork tenderloins (3/4 pound each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 teaspoon butter
  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1-3/4 teaspoons Dijon mustard

Nutritional Facts

5 ounces cooked pork: 264 calories, 7g fat (3g saturated fat), 98mg cholesterol, 573mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 1 starch, 5 lean meat.


  1. Preheat oven to 425°. Rub pork with seasonings. In a large nonstick skillet coated with cooking spray, heat butter over medium heat; brown pork on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes.
  2. Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat.
  3. Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway with remaining glaze. Let stand 5 minutes before slicing. Yield: 4 servings.
Originally published as Maple-Glazed Pork Tenderloin in Light & Tasty October 2005, p14

Light-Bodied Red Wine

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

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cheetoes User ID: 917096 123808
Reviewed Feb. 26, 2008

"Good, but lacking flavor. I only used 2 T of the vinegar, rubbed with all purpose seasonings. My 9 year old thought it was too tangy. Next time I might add a little soy sauce and onion powder to give it more flavor. Cook the sauce at least 3 minutes so it thickens."

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