Maple-Orange Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. Itâs a favorite with Penny Fraser of Calgary, Alberta. Ingredients:
1/2 cup maple syrup |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons ketchup |
1 tablespoon dijon mustard |
1-1/2 teaspoons curry powder |
1-1/2 teaspoons ground coriander |
1 teaspoon worcestershire sauce |
1 teaspoon grated orange peel |
2 garlic cloves, minced |
2 pork tenderloins (1 pound each) |
Directions:
1. In a bowl, combine the first nine ingredients. Pour 2/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Set aside remaining maple mixture until serving.
2. Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture. Yield: 6 servings.
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