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Maple-Orange Pork Tenderloin

Total Time

Prep: 10 min. + marinating Bake: 30 min. + standing


6 servings

Updated: Sep. 12, 2022
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.


  • 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 zest
  • 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 separate bowl. Add pork; turn to coat. Cover and 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

Nutrition 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.

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