Maple-Glazed Pork Tenderloin

Tempt your taste buds with a healthy meal that’s jam-packed with flavour.

Number of servings : 4 – 6 servings

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


2 tbsp 30 mL) minced shallot
3 tbsp (45 mL) pure maple syrup
4 tsp (20 mL) Dijon mustard
2 tsp (10 mL) cider vinegar
2 tsp (10 mL) reduced-sodium soy sauce
2 pork tenderloins (each about 12 oz/375 g), fat trimmed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) reduced-sodium chicken broth


Preheat oven to 375°F (190°C)

1. In a small bowl, whisk together shallot, maple syrup, mustard, vinegar and soy sauce; set aside.
2. 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.
3. 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).
4. 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.
5. Cut pork crosswise into thin slices and serve drizzled with sauce.


Tips: Silverskin is the tough, shiny connective tissue sheath found on pork tenderloin and other meats and it must be trimmed off before cooking. To remove it, slip the tip of a knife under one end of the silverskin, then run the knife between the meat and the skin.


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

Nutritional information: