Maple Pork Tenderloin with Maple Syrup and Dijon Mustard
Andrea snagged this recipe from her Mom, and it might have originally been a Looney-Spoons recipe. It’s pork tenderloin with maple syrup and Dijon mustard. Sure, there’s other stuff in it, but those are the two flavours that pop. Totally awesome.The cooking time for this is just under an hour, but it is best to let it sit in the marinade for at least an hour or overnight. With a little pre-planning, this can easily be a meal for a free night or even a weeknight.
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
Method
Sous-chef Preparations
- Trim the fat from the 1 ½ lbs Pork tenderloin.
Prepare the marinade
- In a medium mixing 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
Until the next concoction...
