FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Maple Glazed Pork Tenderloin

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

MAPLE GLAZED PORK TENDERLOIN

 

Gluten Free Every Day Cookbook
by Robert M. Landolphi
Searing the pork over high heat browns the surface of the meat and seals in all of its natural juices.
Serves 4


Ingredients

• 1½ cups chicken stock or broth
• 1/4 cup gluten-free soy sauce
• 1/4 cup packed light brown sugar
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 2 pork tenderloins (about 2 pounds)
• 5 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground dried sage
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup


Directions
In a medium bowl, whisk together the stock, soy sauce, brown sugar, ketchup, and garlic. Pour into a large resealable plastic bag, add the pork, and refrigerate for 4 to 6 hours, tossing occasionally.

Preheat the oven to 375°F. For the glaze: In a smalt bowl, whisk the syrup, vinegar, and mustard together and set aside.

Remove the tenderloins from the marinade and pat dry with paper towels. Sprinkle with the salt, pepper, and sage. In a large ovenproof saute pan, melt the butter with oil over medium-high heat. Add the pork and sear until brown on all sides. Transfer the pan to the oven and roast for 15 to 20 minutes, or until an instant-read thermometer inserted in the center of a tenderloin registers 145°F. Transfer the pork to a carving board and tent loosely with aluminum foil.

Using a towel or oven mitt, return the pan to the stove top over medium-high heat and add the 1 tablespoon vinegar, stirring to scrape up the browned bits from the bottom of the pan. Decrease the heat to medium and add the maple syrup glaze, simmering it for 2 to 3 minutes. Meanwhile, cut the pork into 1/2-inch-thick slices and overlap on a platter. Remove the pan from the heat, stir in the 1 tablespoon maple syrup, and pour the sauce over the pork.
 

 

                    RELATED RECIPES

PORK TENDERLOIN >>>>>       Apple Cranberry Pork Roast       Apple Cream Pork Tenderloin       Apple Pecan Tenderloin       Apple & Potato Pork Tenderloin       Applesauce Stuffed Tenderloin       Apricot Basted Pork Sate       Apricot Mustard Grilled Tenderloin       Artichoke Hazelnut Pork       Asian Grilled Pork Tenderloin       Blackberry Grilled Pork Tenderloin       Blueberry Onion Pork Tenderloin       Blueberry Rum Marinated Pork       Brandy Braised Tenderloin       Char Grilled Tenderloin, Peach Salsa       Chile Coriander Pork Tenderloin       Garlic Roast Pork Tenderloin       Glazed Pork Tenderloin       Grilled Garlic Rosemary Tenderloin      Grilled Pork with Hot Mustard       Herbed Pork Tenderloin       Herb Rubbed Pork Tenderloin       Honey Thyme Pork       Horseradish Tomato Tenderloin       Italian Stuffed Pork Tenderloin       Jamaican Pork Tenderloin Roast       Maple Glazed Pork Tenderloin       Maple Mustard Pork Tenderloin       Maple Pork On A Maple Plank       Maple Roasted Pork Tenderloin       Marinated Pork Tenderloin       Mock Duck       Mustard & Sage Pork Tenderloin       New England Pork Tenderloin       Orange Baked Pork Tenderloin       Pepper Crusted Pork Tenderloin       Peppered Pork Tenderloin       Pork Tenderloin with Bergamot Sauce       Pork Tenderloin w/Apple Stuffing       Pork Tenderloin, Cheddar Stuffing       Pork Tenderloin, Cherry Marmalade       Pork Tenderloin w/Onion Rhubarb       Pork Tenderloin with Pancetta       Pork Tenderloin with Rice Stuffing       Pork with Rhubarb Chutney       Pork Tenderloin w/Tomato Coulis       Roasted Tenderloin w/Herb Rub       Savory Grilled Pork Tenderloin       Sesame Soy Pork Tenderloin      Smoke & Fire Pork Tenderloin       Southwest Spiced Roast       Tenderloin, Fig & Chipotle Onions       Vanilla Cider Pork
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.