Maple Glazed Pork Tenderloins

READY IN: 35mins
Recipe by Boomette

A recipe from Ricardo

Top Review by Tallie in Pacific NW

Pork tenderloin was a first for me; as was the use of a shallot. I usually omit shallots and use Malibus or sweet Walla Walla onions. Today, was an out-of-the-box experience that REALLY paid of! This recipe was simple and delicious. I choose to slow cook the pork for 4 hrs on high temp and used Pure Organic Maple Syrup. The pork was moist, tender and easily separated when sliced w/a knife-smooth, like butter (I know, cliche'). I served this w/steamed broccoli & cauliflower and recipe #3053-mashed potatoes w/a dash of nutmeg! Thank you for sharing!

Ingredients Nutrition

Directions

  1. Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
  2. Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
  3. Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
  4. Cook in oven 16 to 17 minutes. It will still be pink a little bit.
  5. Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

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