Maple-Glazed Pork Tenderloin

Name: Maple-Glazed Pork Tenderloin
Yield: 4-6 servings
Ingredients: 2 tbsp shallot (minced); 3 tbsp pure maple syrup; 4 tsp Dijon mustard; 2 tsp cider vinegar; 2 tsp reduced-sodium soy sauce; 2 pork tenderloins ((each about 12 oz/375 g), fat trimmed); 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1/4 cup reduced-sodium chicken broth

Diane Kermay Nielsen, Dietitian, Alberta

A sweet glaze with a hint of mustard makes this tenderloin a winner for special occasions and everyday dinners

Servings

4-6servings

Servings

4-6servings

Course Dinner
Cuisine Meats

Ingredients

2 tbsp shallot minced
3 tbsp pure maple syrup
4 tsp Dijon mustard
2 tsp cider vinegar
2 tsp reduced sodium soy sauce
2 pork tenderloins (each about 12 oz/375 g), fat trimmed
1/4 tsp salt
1/4 tsp Freshly ground black pepper
1/4 cup reduced-sodium chicken broth

Servings: servings

Units:

Ingredients

2 tbsp shallot minced
3 tbsp pure maple syrup
4 tsp Dijon mustard
2 tsp cider vinegar
2 tsp reduced sodium soy sauce
2 pork tenderloins (each about 12 oz/375 g), fat trimmed
1/4 tsp salt
1/4 tsp Freshly ground black pepper
1/4 cup reduced-sodium chicken broth

Servings: servings

Units:

Course Dinner
Cuisine Meats

Instructions

Preheat oven to 375°F (190°C)
In a small bowl, whisk together shallot, maple syrup, mustard, vinegar and soy sauce; set aside.
Sprinkle pork with salt and pepper. In ovenproof skillet, heat oil over medium-high heat. Add pork and cook for about 1 minute per side or until browned on all sides. Generously brush top and sides with some of the maple syrup mixture.
Pour in broth, increase heat and bring to a boil.
Transfer skillet to preheated oven and roast for 20 to 25 minutes, brushing generously with maple syrup mixture three times, until a meat thermometer inserted in the thickest part of the tenderloin registers 155∞F (68∞C). Transfer pork to a cutting board, tent with foil and let rest for 5 to 10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160°F (71°C).
Meanwhile, bring pan juices to a boil over high heat. Add the remaining maple syrup mixture. Boil, stirring occasionally, for 3 minutes or until slightly thickened.
Cut pork crosswise into thin slices and serve drizzled with sauce.

Recipe Notes

Per serving: Calories: 175, Fat: 4.0g, Saturated fat: .9 g, Sodium: 285 mg (12% DV), Carbohydrate: 8 g, Fiber: 0 g (0% DV), Protein: 26 g, Calcium: 20 mg (2% DV), Iron: 1.5mg (11% DV),

Very high in: Zinc, vitamin B12, thiamine, riboflavin and niacin
High in: Vitamin B6

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