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.
We really enjoyed this recipe. It was simple to make and really quick. Thanks Lori for sharing. Made for Holiday Hits 2015.
This was a great recipe. We live in a small town in Michigan where we have an annual Maple Syrup Festival, so we were eager to try this recipe. My family raved about it for days.
Quick, easy and very yummy! I drizzled the extra sauce over the rice and it was delicious. Thanks for sharing your recipe and for a very fast dinner that looked like so much more!
I love cooking with maple syrup and this recipe was great! I made it with a pork tenderloin cut in 1/2 inch slices.
We thought these were some of the best chops we ever had. I used thin sliced pork chops for ours and they were sensational! We have had these several times and have fast become a favorite! Thanks!
I also thought this turned out well. I used center loin chops with bones, and only had 3 to 1 lb of meat, so I made it to serve 3 people. I didn't like using the bag to season - the moisture from the pork caused the spices to clump and stick unevenly to the meat. I would definitely just rub them on. Real maple syrup & butter. This is definitely the easiest glaze ever.
Really, really good! We thought the onion flavour detracted from the sweetness so I'll leave the onion powder out next time. I used the bag method as recommended but I think it would have been easier to just rub the dry spice mix directly onto the pork.