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Maple-Orange Pork Tenderloin Recipe

A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It’s a favorite with Penny Fraser of Calgary, Alberta.
TOTAL TIME: Prep: 10 min. + marinating Bake: 30 min. + standing YIELD:6 servings


  • 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)


  • 1. 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.
  • 2. 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.

Nutritional Facts

4 ounce-weight: 219 calories, 5g fat (2g saturated fat), 84mg cholesterol, 228mg sodium, 11g carbohydrate (9g sugars, 0g fiber), 30g protein Diabetic Exchanges: 0 starch, 4 lean meat.

Reviews for Maple-Orange Pork Tenderloin

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Gramma Amy
Reviewed Dec. 6, 2013

"We did not find this pork as flavorful as I hoped."

Reviewed Apr. 6, 2013

"My family loves this pork dish! I like to use a pork sirloin roast instead of the tenderloins. The recipe is easy to prepare and always turns out great."

Reviewed Oct. 23, 2011

"I make this recipe frequently when we have dinner guests. It is extremely tasty and easy to prepare. I marinate the night before and then just pop it in the oven, keeping me out of the kitchen when we have guests."

Reviewed Dec. 26, 2009

"Very easy recipe to put together and the meat stayed really moist and flavourful. The only change I made was to glaze the meat while baking with the extra sauce and spooning over the pan juices to serve."

Reviewed Aug. 13, 2009 Edited Oct. 23, 2011

"This recipe is fantastic. I have made it frequently for dinner guests and they are always impressed! It is also a very simple recipe to prepare."

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Wine Pairings

Light-Bodied Red Wine

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