Back to Maple-Orange Pork Tenderloin

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

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

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

  • 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, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Reviews for Maple-Orange Pork Tenderloin

Sort By :
MY REVIEW
Gramma Amy User ID: 6989823 54385
Reviewed Dec. 6, 2013

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

MY REVIEW
sgronholz User ID: 1473861 58405
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."

MY REVIEW
jennidw User ID: 2531705 54384
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."

MY REVIEW
redplover User ID: 4305514 54379
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."

MY REVIEW
jennidw User ID: 2531705 58546
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."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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