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Pork Tenderloin with Maple Pan Juices Recipe

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This recipe for Pork Tenderloin with Maple Pan Juices is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ c. diced onion
¼ c. fresh orange juice, divided
¼ c. maple syrup
2 T. dry white wine
2 T. low sodium soy sauce
⅛ t. black pepper
2 garlic cloves, minced
1 lb. to 1½ lb. pork tenderloin
⅓ c. low sodium chicken broth
Directions:
Directions:
1. Combine onion, 2 T. juice, 2 T. syrup, wine, soy sauce, pepper, and garlic in large ziploc bag. Trim pork if necessary. Add pork to syrup mixture and marinade in refigerator at least 2 hours.
2. Preheat oven to 400º. Heat heavy oven proof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan and cook 5 minutes, browning on all sides. Place pork in oven and roast for 15 minutes or until thermomter reads 150 degrees. Remove pork from pan and keep warm.
3. Combine 2 T. juice, 2 T. syrup, reserved marinade and broth in small bowl. Add to skillet, place over medium high heat, scaping the pan to loosen browned bits. Bring to boil; reduce heat and simmer 5 minutes or until slightly thick. Serve sauce with pork.
Number Of Servings:
Number Of Servings:
3 to 4
Preparation Time:
Preparation Time:
1 hour plus marinade
Personal Notes:
Personal Notes:
Pork can be marinaded overnight to make for an easy dinner the next night. Can also be grilled. Try with Spinach Spoonbread.

 

 

 

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