18 Reviews of Maple Glazed Pork Tenderloins

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.

From: kel-Cie T

On Jan 20, 2009

Wow we thought this was great! I was worried about how sweet it might be but it turned out wonderful, me and my husband really enjoyed this, its quick, easy, and a definite do again! We had it with whipped potatoes and mixed beans, my husbands only complaint is that there wasn't more.

From: Debbb

On Feb 8, 2009

Really, really good! We thought the onion flavour detracted from the sweetness so I'll leave the onion powder out next time. I used the bag method as recommended but I think it would have been easier to just rub the dry spice mix directly onto the pork.

From: FlemishMinx

On May 3, 2005

Really nice flavor combination! I added the dry rub to my tenderloin slices and allowed to sit in the refrigerator about 5 hours before cooking as I had the time (recipe gave no recommended time, if any). Simple to do and quick to cook- thanks for posting!

From: Trisha W

On May 9, 2005

We all enjoyed the flavoring of this pork dish very much. I used the real maple syrup. I cooked the meat right after applying the spices. Very tasty!

From: Jockey

On Dec 25, 2006

Great flavor. I used a tenderloin cut into 4 pieces. Shaking the seasonings in a bag tho coated the heck out of the first couple and then not enough on the last two. Will do something different next time. Real nice change. Thanks for the recipe!

From: KC_Cooker

On Jan 6, 2006

I made these awhile back and forgot to review them! I'm sorry! This is one of the best ways to make pork tenderloins. It is so easy and is full of flavor. Delicious!

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: PanNan

On Jan 21, 2006

This is a very quick, easy, and delicious recipe. PERFECT for a week night meal. The seasoning was delicious. I added the syrup when the pork was medium rare (still pink in the center) and removed the glazed pork from the pan and wrapped in foil to keep warm in a 250 oven while I deglazed the pan with some water. I let it reduce for a while, and then served this "jus" over the pork slices. YUM!