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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%
detailed view... how is this calculated?

Maple Glazed Pork Tenderloins

Recipe #116971 | 30 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Loins
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook
Preparation > Simple > 3 or Less Steps
Occasion > Dinner Party
Occasion > Brunch

Featured Reviews for This Recipe

From: JustMeMelMel

On Jun 25, 2009

We thought these were some of the best chops we ever had. I used thin sliced pork chops for ours and they were sensational! We have had these several times and have fast become a favorite! Thanks!

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From: evewitch

On Jun 4, 2009

I also thought this turned out well. I used center loin chops with bones, and only had 3 to 1 lb of meat, so I made it to serve 3 people. I didn't like using the bag to season - the moisture from the pork caused the spices to clump and stick unevenly to the meat. I would definitely just rub them on. Real maple syrup & butter. This is definitely the easiest glaze ever.

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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!!

4 people found this review helpful

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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.

3 people found this review helpful

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