Maple Pork Tenderloin with Maple Syrup and Dijon Mustard
Ingredients
Marinade
- ¼ cup Orange juice
- ½ cup Maple syrup (pure)
- 2 tbsp Soy sauce (sodium-reduced)
- 2 tbsp Ketchup (sodium reduced)
- 1 tbsp Dijon mustard
- 2 tsp Garlic (minced)
- 1 ½ tsp Curry powder
- 1 ½ tsp Coriander (ground)
- 1 tsp Worcestershire sauce
Meat
- 1 ½ lbs Pork tenderloin
Start Cooking
Method
Sous-chef Preparations
- Trim the fat from the 1 ½ lbs Pork tenderloin.
Prepare the marinade
- In a medium bowl, whisk together all the ingredients: ¼ cup Orange juice, ½ cup Maple syrup, 2 tbsp Soy sauce, 2 tbsp Ketchup, 1 tbsp Dijon mustard, 2 tsp Garlic, 1 ½ tsp Curry powder, 1 ½ tsp Coriander, and 1 tsp Worcestershire sauce.
- Place the 1 ½ 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.
Notes
