Monday, September 9, 2013

Maple-Orange Pork Tenderloin

This is one of our favorite pork tenderloin recipes!  My mom found it first and passed it my way.  It is easy to do, the hardest part is remembering to marinate the pork for an hour before cooking.  I often forget that a recipe needs to marinate and then run out of time and have a frenzy about NOW what do I make for dinner!

Maple-Orange Pork Tenderloin
adapted from Taste of Home
serves 6+
1/2 cup maple syrup
2 TB reduced-sodium soy sauce or Tamari
2 TB ketchup
1 TB 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

Combine the first 9 ingredients (through garlic) in a gallon-sized resealable plastic bag.  Add the pork, seal the bag and swish it around so the entire tenderloin is coated in the marinade.  Refrigerate for 1 hour. 

Preheat the oven to 375F.  Remove the tenderloin from the bag and reserve marinade.  Place pork in a roasting pan lined with heavy-duty aluminum foil.  Bake, uncovered, for 30-40 minutes, until a meat thermometer reads 145F.  Let pork rest for 10 minutes.  While pork rests, put the marinade into a saucepan and bring it to a boil.  Reduce heat and simmer for 5 minutes.  You must allow the marinade to boil in order to kill any yucky germs from when it was touching the raw tenderloin. 

Slice the tenderloin and drizzle with maple-orange sauce. 
Printable Recipe

This recipe is so easy and is delicious.  I generally make half of the recipe, which is plenty for the three of us plus a small portion of leftovers.  My daughter loves the fact that it has a sauce - sauces make everything better!  Give it a try.  It might become a go-to recipe for you, too!

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