Maple Pork Tenderloin

Pork tenderloin thinly sliced on a plate.

This sear roasted pork tenderloin comes out perfect every time and served with an amazing quick maple pan sauce!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Marinating 2

Total Time 2 35

Servings

Calories 222kcal

Equipment

Ingredients

⅓ cup onion diced
¼ cup orange juice
¼ cup maple syrup
2 tbsp rice wine
2 tbsp soy sauce
⅛ teaspoon black pepper
2 cloves garlic minced
1 pound pork tenderloin
⅓ cup chicken broth
cooking spray or oil

Instructions

In a ziplock bag or bowl, combine onion, 2 tablespoons orange juice, 2 tablespoons syrup, rice wine, soy sauce, pepper, and garlic.
Trim any excess fat from the pork and add it to the bag or bowl. Marinate in the fridge for 2 hours.
Preheat oven to 400.
Heat an oven proof skillet over medium high heat. Spray with cooking spray or add a little oil. Remove the pork from the bag and reserve the marinade.
Brown the pork on all sides, for a total of about 5 minutes. Insert a meat thermometer (if using) and place the pan in the oven. Roast for 15-20 minutes or until pork reaches 145 degrees.
Remove pan from oven and place pork on cutting board, tented with foil to rest.
Place skillet over medium high heat, add the rest of the marinade, 2 tablespoons of orange juice, 2 tablespoons maple syrup and chicken broth. Bring to a boil and boil for 5 minutes.
Reduce heat to low and simmer until sauce thickens slightly.
Slice pork and serve with sauce.

Video

Notes

Marinating in a ziplock bag keeps everything covered and moist. To play it safe, I always place my bag in a bowl or container in case it leaks there is no mess in the fridge!

Nutrition