Prep 15 mins
Cook 35 mins
East meets west with these delicious tenderloins. Use a good quality REAL maple syrup for this, rather than corn syrup with artificial maple flavoring. I found this recipe in a Chicago Sun-Times article about maple syrup.
- 1⁄2 cup maple syrup
- 1⁄4 cup hoisin sauce
- 2 tablespoons sesame oil
- 2 pork tenderloin, 3/4 to 1 lb. each
- 3 cloves garlic, peeled and halved
- 1 medium onion, sliced
- fresh ground pepper
- Preheat oven to 450°.
- Line a roasting pan with aluminum foil or parchment paper.
- In a small bowl, stir together maple syrup, hoisin sauce and sesame oil.
- Set aside.
- Rub each pork tenderloin with cut side of garlic slice.
- Spread onion slices and garlic in center of roasting pan.
- Place tenderloins, side by side but not touching, on onion mixture.
- Sprinkle pork lightly with salt and black pepper.
- Bake 10 minutes.
- Reduce oven temperature to 375°.
- Spoon maple syrup mixture over pork, covering it evenly.
- Bake 20 to 25 minutes longer, basting once.
- Outside of meat should be well-browned.
- Let pork rest 10 minutes.
- Slice and serve with the onion mixture.
We enjoyed this pork dish, the onion base gave the meat a nice flavour. Easy to put together and everyone liked the maple/hoisin 'sauce' Thanks for sharing.
This was REALLY good! I liked that the onions gave it a little flavor, but it didn't overpower it. I made it exactly as written and used real maple syrup. We will definitely make this again!
Very tasty, moist, tender pork. I used brown sugar in place of the maple syrup, but only about 1/4 cup.