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Maple-Glazed Pork Tenderloin

 Maple-Glazed Pork Tenderloin
“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.”
4 ServingsPrep/Total Time: 30 min.


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


  • Rub pork with sage. In a large nonstick skillet coated with cooking
  • spray, brown pork in butter. Place in a foil-lined roasting pan.
  • Bake, uncovered, at 425° for 10 minutes.
  • Meanwhile, for glaze, whisk the syrup, vinegar and mustard in a small
  • bowl until smooth. Pour into the same skillet. Bring to a boil; cook
  • and stir for 1-2 minutes or until slightly thickened.
  • Brush 1 tablespoon of glaze over pork; bake for 5 minutes. Brush with
  • another tablespoon of glaze; bake 3-5 minutes longer or until a meat
  • thermometer reads 160°. Brush with remaining glaze. Let stand
  • for 5 minutes before slicing. Yield: 4 servings.
Nutritional Facts: 5 ounces cooked pork equals 262 calories, 7 g fat (3 g saturated fat), 97 mg cholesterol, 134 mg sodium, 14 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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Maple-Glazed Pork Tenderloin (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.