Back to Maple-Glazed Pork Tenderloin

Print Options


Card Sizes


Maple-Glazed Pork Tenderloin Recipe

“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. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 ounce-weight: 262 calories, 7g fat (3g saturated fat), 97mg cholesterol, 134mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Reviews for Maple-Glazed Pork Tenderloin

Sort By :
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."

Loading Image