Best Maple Orange Pork Tenderloin Recipes

MAPLE-ORANGE PORK TENDERLOIN

Maple-Orange Pork Tenderloin image

A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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 zest
2 garlic cloves, minced
2 pork tenderloins (1 pound each)

Steps:

In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

MAPLE GLAZED PORK TENDERLOIN WITH ORANGE AND CHIPOTLE

MAPLE GLAZED PORK TENDERLOIN WITH ORANGE AND CHIPOTLE image

Categories Pork

Number Of Ingredients 8

Ingredients

3/4 C. maple syrup
2 T. frozen oj concentrate
2 T. molasses, light or mild
2 T. bourbon/brandy
2 small minced chipotle chiles in adobo sauce, plus 2 t. adobo sauce
salt/pepper
2 pork tenderloins, 1 lb. each
2 T. oil

Steps:

Set oven to 400. Stir 1/2 C. maple syrup, oj concentrate, molasses, bourbon, and chiles together in bowl, set aside. Trim tenderloins, pat them dry, sprinkle with salt/pepper. Heat oil in non-stick skillet. Add tenderloins and sear all around, about 10-12 mins. Transfer to wire rack set in rimmed baking sheet. Pour off excess fat from skillet and return to med heat. Add syrup mixture to skillet, scraping up browned bits with spoon, cook until reduced to 1/2 C., about 2 mins. Transfer 2 T. glaze to small bowl and mix with remaining 1/4 C. maple syrup, set aside. Brush tenderloins with glaze and put in oven, brushing with more glaze every 8-10 mins. Roast for 30 mins, or until 135-140 degrees. Let meat rest 10 mins, slice into 1/2" pieces, serve with extra glaze.