Prep 1 hr 10 mins
Cook 40 mins
A deliciously sweet pork tenderloin. Do NOT substitute pancake syrup -- this needs real maple syrup. From "Crazy Plates".
- 1 1⁄2 lbs pork tenderloin
- 1⁄2 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons orange zest, grated
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- Trim pork of all visible fat.
- Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
- Put pork and marinade it a small roasting pan or baking dish.
- Roast uncovered for 40 minutes at 350 F.
- Pork should still be slightly pink in the middle.
- Let pork stand for 10 minutes (it will continue to cook).
- Cut into thin slices.
- Drizzle sauce over pork.
This was fantastic! I made it for dinner tonight and it was met with rave reviews! I didn't have orange zest on hand and since I was in no mood to run to the market, I just left it out... didn't miss it. Thanks so much for a great recipe! I'm adding it to the rotation!
Love this recipe! I've made it about 5 times now and here's my tip. For those that find the citrus a bit overpowering, it's not the orange zest, rather, it's the coriander from my experience. Cut back to 1 tsp or even 1/2 tsp and you'll have a sweeter dish with more of a maple flavour. Double the sauce and enjoy it over a nice rice if you have sweet tooth.
Made this tonight for my husband and I, and we were both very pleased with how it turned out!<br/>Did not have any orange zest, but had everything else the recipe called for, including real maple syrup, not the stuff you get from the grocery store that says it's the real thing, but turns out is actually a watered down failed copy of maple syrup.<br/>The flavors really layered themselves, you could taste each ingredient which blended into the next flawlessly, the meat itself turned out very juicy, and you have to be particular with pork because it dries out so easily.<br/>I followed the instructions accordingly and removed meat at 140F, and let it sit for 10 minutes, while that was sitting, I had already made a wonderfully garlic-heavy pot of black beans, and real saffron yellow rice, not the overly salty & preservative chocked packaged kind.<br/>I am very happy I tried this recipe, thank you for sharing, this is a keeper and will certainly be making again!