Maple Pork Tenderloin

I adapted this recipe from Crazy-Plates cookbook. If you're thinking twice about eliminating the orange zest from the recipe, please don't. It's really the main flavour enhancer. The longer the pork marinates the better! Try this same recipe, but with chicken thighs.


1 & 1/2 pounds pork tenderloin, fat trimmed

3/4 cup pure maple syrup

2 tbsp of soy sauce and ketchup

5 cloves of garlic, minced

1 tbsp Worcestershire sauce

1 & 1/2 teaspoons of yellow curry powder and ground coriander

2 tbsp Dijon mustard

zest and juice of 1 large orange


Step 1: In a large resealable plastic bag, add the trimmed pork tenderloin. In a small bowl, add the marinade ingredients and mix. Add to the pork.

Step 2: Place this in the fridge for a minimum of 1 hour and up to 12 hours.

Step 3: Transfer the pork tenderloin to a small roasting pan and cook at 350 F for 40-45 minutes.

Step 4: Let the tenderloin rest for at least 10 minutes before carving so the juices are locked in. Use the left over sauce for serving on top of the pork.

Serve with rice and steamed vegetables.