Apple-Maple Glazed Pork Tenderloin

Total Time
Prep 7 mins
Cook 20 mins

This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too!

Ingredients Nutrition


  1. Sprinkle salt and pepper on all sides of tenderloins.
  2. In a small saucepan, combine syrup, jelly and garlic.
  3. Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
  4. Brush half of syrup mixture over tenderloins.
  5. Grill, covered over medium coals 10 minutes, turning once.
  6. Brush remaining syrup mixture over tenderloins.
  7. Continue to grill 5 to 10.
  8. minutes or until instant read thermometer inserted in center of meat registers.
  9. 160 degrees (tenderloins will be barely pink in center), turning once.
  10. Carve tenderloins crosswise into 1/4-inch thick slices.


Most Helpful

good easy recipe. I've tried other recipes out of here, just found this one a tad lacking and bland. Good for those in the house who have sensitive taste buds

Cantcook2saveme March 24, 2010

This was pretty good but not quite a 5 star in our book.

Queenofcamping July 06, 2007

Like NCMYSTERYSHOPPER I roasted mine in the oven. It was wonderful! The only changes I made was that I used some homemade pear jelly since I didn't have any apple jelly...and I also added some dried crushed rosemary on the meat with the salt and pepper. Wonder flavor in both the meat and the sauce. My DS was here for dinner and had 3 helpings! That is the biggest compliment of all for this recipe! Thanks for posting it. I will certainly make it again!

CarrolJ January 25, 2007

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