Maple Pork Tenderloin

Adapted (barely) from Healthy Cooking for People Who Don’t Have Time to Cook

Here is yet another example of a dish made and delivered with love to my home after I had my second baby. And much like the turkey chili, this one has earned a place in the autumn rotation. My sweet friend Alicia brought this over along with creamy, sinful mashed potatoes, green beans and a huge green salad. It doesn’t taste quite as good when I make it myself (for a host of reasons), but I still like to make it when fall rolls around.  Makes me think I should have another baby? Just kidding, Andy.

  • 1 1/4 pounds pork tenderloin
  • 3/4 cup maple syrup
  • 2 tablespoon chili sauce
  • 2 tablespoon reduced-sodium soy sauce
  • 1 tablespoon unsweetened frozen orange juice concentrate (thawed)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worstershire sauce
  • 1 tablespoon curry powder
  • 1 garlic clove
  • 1 teaspoon toasted sesame seeds
  • Place the pork in a resealable zip top back. In a medium bowl, mix the maple syrup, chili sauce, soy sauce, orange juice concentrate., mustard, Worstershire sauce, curry powder, and garlic. Pour over the pork. Seal the bag and let it sit in the refrigerator overnight. The next day, let it sit out at room temperature for about 1/2 hour before continuing.
  • Preheat oven to 350 degrees F.
  • Place pork and marinade in a 13″ x 9″ x 2″ baking dish. Bake for 30-40 minutes, or until a meat thermometer inserted into the center of the tenderloin reads 150 degrees F.
  • Remove dish from the oven and allow to stand for 10 minutes before slicing into 1/4″ slices.  Spoon the sauce on top and sprinkle with the sesame seeds.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

One response to “Maple Pork Tenderloin”

  1. Kate Townsend says:

    AND… another fabulous and delicious meal enjoyed by ALL ages! Yum-MEEE! And the accompanying brussels were as easy and delicious! Keep ’em coming!

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