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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 4 servings |
||
| Calories 207 | ||
| Calories from Fat 81 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 235mg | 9% | |
| Potassium 435mg | 12% | |
| Total Carbohydrate 7.1g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 6.0g | ||
| Protein 23.4g | 46% | |
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Maple Glazed Pork Tenderloins
By: Lauralie41
Apr 13, 2005
These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.
SERVES 4 , 4 pieces
Ingredients
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried marjoram, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 lb pork tenderloin, cut into 1/2-inch slices
- 1 tablespoon margarine, or butter
- 2 tablespoons real maple syrup, or Hungry Jack microwave ready regular syrup
Directions
1
In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.2
Add pork slices to bag, reseal and shake to coat the pork well.3
In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 30 mins
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- Occasion > Brunch
Featured Reviews for This Recipe
From: evelyn/athens
On Jul 9, 2008
Just another 5-star review. This was a delicous way to cook pork tenderloin! Loved the seasoning and the slight sweetness imparted by the maple syrup. Scaled this down to half as it's just DH and me.
From: Bayhill
On Jun 30, 2008
Delicious! We loved the way the maple syrup complimented the spices on the tenderloin. This dish goes together so quickly and easily and has so much flavor. I used 1-1/2 lbs tenderloin (6 pieces) and doubled the spices and the syrup. My family loved this and gave it 2-thumbs up. Thank you for sharing. Made for ZWT4
From: Wildflour
On Nov 13, 2005
OH DANG were these good!!!!!! WOW!!! One of those TREASURES you find here!!!! Mine were thicker so I just cooked them over lower heat covered, and turned them ocaisionally. They were to die for!! Can't wait to make them for company!!! I'd give this more stars if I could!! GREAT recipe! Thank you so much!!! 
I did sub italian seasoning for the marjoram, I was out of marjoram. Will make this one a LOT!!
From: KLHquilts
On Aug 22, 2007
Wonderful! This was so easy to make, and so delicious — the herbs/spices and maple just complimented the pork without taking over completely. The whole thing took no more than 15 minutes to make. The pork ended up being quite tender, which was terrific (I've had a hard time finding ways to keep pork from being tough and dry.) This is a keeper! Thanks for posting it.
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