Maple-Glazed Pork Tenderloin

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

Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc.  Reprinted with permission. All rights reserved.

Maple-Glazed Pork Tenderloin
Maple-Glazed Pork Tenderloin
Servings
4-6servings
Servings
4-6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375°F (190°C)
  2. In a small bowl, whisk together shallot, maple syrup, mustard, vinegar and soy sauce; set aside.
  3. 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.
  4. Pour in broth, increase heat and bring to a boil.
  5. 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).
  6. 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.
  7. 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