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Maple-Orange Pork Tenderloin

 Maple-Orange Pork Tenderloin
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.
6 ServingsPrep: 10 min. + marinating Bake: 30 min. + standing

Ingredients

  • 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)

Directions

  • 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.
Nutritional Facts: 4 ounces cooked pork equals 219 calories, 5 g fat (2 g saturated fat), 84 mg cholesterol, 228 mg sodium,

2 of 2

Maple-Orange Pork Tenderloin (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.