Maple-Glazed Pork

January/February 1999

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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.

Maple-Glazed Pork

Makes: 6 servings

Active Time:

Total Time:


  • 1 small stalk celery, cut into 2-inch lengths
  • 1 carrot, peeled and cut into 2-inch lengths
  • 1 onion, quartered
  • 1 clove garlic, peeled
  • 2 tablespoons pure maple syrup
  • 2 tablespoons 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


  1. Preheat oven to 425°F.
  2. Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.
  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.
  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.
  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.
  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.
  7. Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.


Per serving: 209 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 10 g carbohydrates; 4 g added sugars; 24 g protein; 1 g fiber; 219 mg sodium; 503 mg potassium.

Nutrition Bonus: Selenium (55% daily value), Vitamin A (35% dv), Zinc (17% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1/2 fat

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Recipe Categories


Ease of Preparation
Entertaining, formal
Total Time
1 hour or less
Type of Dish
Main dish, meat
Main Ingredient
Preparation/ Technique
January/February 1999
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