Maple-Glazed Pork Tenderloin
My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn’t be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. —Colleen Mercier, Salmon Arm, British Columbia.
Reviews
We did not think this was very flavorful, certainly does not resemble restaurant fare. The only advantage is the quick cooking time and the small ingredient list. I would not make this again.
Have not made yet but it seems like a very short amount of cooking time for a tenderloin. Pork is supposed to be completely done (un-pink) before consuming. Right?
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Per other review, used only one tablespoon apple cider vinegar. Used two tablespoons Dijon mustard. Cooked an extra ten minutes. Husband and grandson both liked it, as did I. Printed recipe and will make again.
Easy and Very good.
Hi. I used a good balsamic vinegar instead of the apple cider vinegar, and I added dry chopped onion to the butter when I browned the tenderloins, and it was seriously delicious. My family mmmmmed through dinner and ensured I bookmarked the recipe, and noted my mods so I can do it again. So good.
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Good, but lacking flavor. I only used 2 T of the vinegar, rubbed with all purpose seasonings. My 9 year old thought it was too tangy. Next time I might add a little soy sauce and onion powder to give it more flavor. Cook the sauce at least 3 minutes so it thickens.
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