Maple-Glazed Pork

Follow ACE On
Healthy Living

Healthy Recipes
Provided by

Maple-Glazed Pork

Maple-Glazed Pork

This dish plays maple's sweetness off tart lemon juice to enhance flavors in meats and poultry. The piquant maple-mustard glaze can be used on just about everything, including marinating and basting and as a base for vinaigrette.

Serves 6

Prep Time 35 min

Total Time 50 min.


  • 1 small stal celery, cut into 2-inch lengths
  • 1 carrot, peeled and cut into 2-inch lengths
  • 1 onion, quartered
  • 1 clove garlic, peeled
  • 2 tablespoon pure maple syrup
  • 2 tablespoon coarse-grained mustard
  • 2 pork tenderloins, trimmed (1 1/2-2 pounds total)
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium beef broth
  • 1 teaspoon cornstarch

Cooking Directions

Step 1

Preheat oven to 425°F.

Step 2

Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.

Step 3

Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.

Step 4

Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.

Step 5

Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.

Step 6

Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.

Step 7

Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.