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    You are in: Home / Recipes / Maple Glazed Pork Tenderloin Recipe
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    Maple Glazed Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Merv's Note:

    Easy to prepare, ready to serve in less than 30 minutes.

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    Units: US | Metric



    1. 1
      Coat the tenderloins with the dried sage, sprinkle with salt and pepper.
    2. 2
      Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
    3. 3
      Reduce heat, cover and cook until thermometer inserted into pork registers 150F.
    4. 4
    5. 5
      10 minutes.
    6. 6
      Transfer to platter, cover and keep warm.
    7. 7
      Whisk 6 Tbsp.
    8. 8
      maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.
    9. 9
      Set aside.
    10. 10
      Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
    11. 11
      Reduce heat to medium-low.
    12. 12
      Return pork and any juices to skillet.
    13. 13
      Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.
    14. 14
      Remove from heat.
    15. 15
      Place pork on a cutting board and slice into 1/2 slices diagonally.
    16. 16
      Plate the pork and spoon glaze over medallions.
    17. 17
      This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Wild Rice Pilaf.

    Ratings & Reviews:

    • on July 01, 2003


      Well, sorry to say, I really didn't care for this one.The recipe sounded good, but I found the sauce to be WAY too "vinegar-y" I ended up adding some more butter, syrup and even cream to counter the acidity level. We ended up with a meal that was alright, but it took some doctoring up to get it that way. Maybe it was my fault, though, because I had to double the recipe and some recipes don't double well. I would NOT make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008


      I served this for company today, and everyone enjoyed it. I kept the amount of vinegar the same, but doubled the maple and dijon. My pork was very juicy and this made the sauce quite thin, so I thickened it with a little cornstarch. I'll make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Maple Glazed Pork Tenderloin

    Serving Size: 1 (165 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.5
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 4.2 g
    Cholesterol 108.5 mg
    Sodium 134.5 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 0.1 g
    Sugars 12.1 g
    Protein 31.4 g

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