Prep 15 mins
Cook 15 mins
These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried marjoram, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 lb pork tenderloin, cut into 1/2-inch slices
- 1 tablespoon margarine, or butter
- 2 tablespoons real maple syrup, or Hungry Jack microwave ready regular syrup
- In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.
- Add pork slices to bag, reseal and shake to coat the pork well.
- In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.
Great flavors from the seasoning and maple syrup. It's not too sweet. That was perfect. I just omitted the salt. Thanks lauralie :) Made for PAC Spring 2012
Excellent recipe,Lauralie. Even though I had to hold the tenderloin for over an hour after it was browned, (!!, don't even ask!) the meat was not dry or tough. Kind of a miracle, I think. Just a tad too much thyme in my opinion. And I would rub the seasoning in, not shake in a bag. Some pieces lacked much seasoning. All in all, a good experience . . . . Janet
Lori, I wish I could give you 10 stars for this lovely recipe. I used pork loin chops and they were wonderful prepared this way. I thought that everything was perfect, the spice, the sweetness, created very tender, flavorful pork. Thank you for sharing a recipe that we will enjoy often, it made for a lovely Boxing day meal. Made for Holiday Hits 2015.