Friday, October 9, 2009

Maple Glaze Roast Pork Tenderloin

This is so simple and both Abe and Jimi love it.  They gobble it up!

Watch the cloves.  If you accidentally add more, it will not be tasty.  Don't skimp on it though.  Use real maple syrup, not the fake stuff (use the rest on your pancakes; so much tastier than the fake stuff!)

The great thing about the recipe is it's tasty and low in fat/calories.  It's only 230 calories and 9 grams of fat (2.5 grams saturated) per serving.

I got this recipe from Light Recipes- Cook's Illustrated.

Maple Glaze Roast Pork Tenderloin

Serves 4

2 (12-ounce) pork tenderloin, silver skin removed
1 tablespoon vegetable oil

Maple Glaze:

10 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon cayenne

1.  Adjust oven rack to lower-middle position and heat oven to 450 degrees.

2. Pat tenderloins dry with paper towels, then season with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Brown tenderloins on all sides, reducing heat if fat begins smoking, about 10 minutes.  Transfer tenderloins to 13 by 9-inch baking dish.

3.  Pour off fat left in skillet.  Add all glaze ingredients to skillet, stirring and scraping up any browned bits, and simmer until slightly thickened and fragrant, about 30 seconds.  Brush glaze over tenderloins.

4.  Roast tenderloins until thickest part registers 135 degrees on instant-read thermometer, 10 to 15 minutes, flipping the tenderloins halfway through roasting time.

5.  Transfer tenderloins to carving board, cover with foil and let rest until pork reaches internal temperature of 145 to 150 degrees, 5 to 10 minutes, before slicing into 1/4 inch-thick pieces.


  1. A fabulous meal! Pork tenderloins are so easy to make and the maple glaze added a great sweetness to the savory meat. My husband is definitely interested in having me try more of your posted meals! Thanks for the delicious recipe, Melissa!

  2. I'm getting ready to try a slow cooker tofu recipe that uses maple syrup (I'm using grade B, as my husband claims it to be his favorite). It might be a recipe you would be interested in, as you seem to have a lot of maple-flavored recipes, so I'll let you know how it turns out. :)