Maple Pork Tenderloin (REC00002)
Maple Pork Tenderloin (REC00002)
Ingredients
Marinade
- 2 tsp Orange peel/zest
- 1/2 cup Maple syrup (pure)
- 2 tbsp Soy sauce (sodium-reduced)
- 2 tbsp Ketchup (sodium-reduced)
- 1 tbsp Dijon mustard
- 2 tsp Garlic (minced)
- 1.5 tsp Curry powder
- 1.5 tsp Coriander (ground)
- 1 tsp Worcestershiree sauce
Meat
- 1.5 lbs Pork tenderloin
Method
Sous-chef Preparations
- Grate the 2 tsp Orange peel/zest, if necessary.
- Trim the fat from the 1.5 lbs Pork tenderloin.
Prepare the marinade
- In a medium bowl, whisk together all the ingredients: 2 tsp Orange peel/zest, 1/2 cup Maple syrup (pure), 2 tbsp Soy sauce (sodium-reduced), 2 tbsp Ketchup (sodium-reduced), 1 tbsp Dijon mustard, 2 tsp Garlic (minced), 1.5 tsp Curry powder, 1.5 tsp Coriander (ground), and 1 tsp Worcestershiree sauce.
- Place the 1.5 lbs Pork tenderloin in a large, heavy-duty, resealable plastic bag.
- Pour the marinade over the pork and seal the bag.
- Turn the bag several times to coat and then let marinate in the refrigerator for 1 hour.
Cooking the meat
- Transfer the pork and marinade to a small roasting pan or baking dish.
- Roast, uncovered, at 350°F for 40 minutes. The pork should be slightly pink in the middle.
- Let the pork stand for 5 minutes before slicing. Slice thinly.
- Drizzle extra sauce over the pork and serve immediately.