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.

Source: EatingWell Magazine, January/February 1999


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

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

  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

187 calories; protein 22.4g; carbohydrates 9.3g; dietary fiber 0.9g; sugars 6.1g; fat 4.8g; saturated fat 1.2g; cholesterol 60.4mg; vitamin a iu 1712.9IU; vitamin c 2.4mg; folate 6.7mcg; calcium 27mg; iron 1.2mg; magnesium 30.6mg; potassium 471.9mg; sodium 282.6mg; thiamin 0.8mg; added sugar 4g.

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