Maple-Glazed Pork

Maple-Glazed Pork Tenderloin with Orange-Chipotle Pan Sauce

Perfectly tender with hints of orange, maple and spice.



Preparation time:

30 minutes

Cook Time:

50 minutes


  • 3 tablespoons pure maple syrup, divided
  • 1 teaspoon adobo sauce (from can of chipotle peppers)
  • ½ teaspoon ground cumin, divided
  • 1 lb. pork tenderloin, trimmed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons vegetable oil
  • ½ cup fresh orange juice
  • ½ cup reduced-sodium chicken broth
  • 2 tablespoons rice vinegar or cider vinegar
  • ½-1 teaspoon (depending on your preference for heat) minced seeded chipotle peppers


1. Preheat oven to 425˚F. Line small roasting pan or baking sheet with foil. Spray rack with cooking spray; set rack in roasting pan. Mix 1 tablespoon maple syrup, adobo sauce and ¼ teaspoon cumin in small bowl. Fold thin end of pork tenderloin under and secure with butcher’s twine so tenderloin has a more-or-less even thickness. Pat dry with paper towels. Sprinkle with salt and pepper.

2. Heat oil in large skillet over medium-high heat until hot. Add pork; cook, turning from time to time, until browned all over, 5 to 6 minutes. Set pork on rack (do not wash the skillet). Brush with maple syrup mixture. Bake pork until an instant-read thermometer inserted in the center registers 150˚F, 20 to 30 minutes. Transfer to clean cutting board. Cover loosely with foil and let rest 10 minutes before carving. (During resting, the internal temperature will rise to about 160˚F and juices will redistribute throughout the meat.)

3. Meanwhile, add orange juice, broth, vinegar, minced chipotles, remaining 2 tablespoons maple syrup and ¼ teaspoon cumin to skillet. Bring to a simmer, stirring, over medium-high heat. Cook until syrupy and reduced to about ⅓ cup, 5 to 7 minutes.

4. Remove butcher’s twine from pork; carve into ½-inch-thick slices. Serve with orange-chipotle sauce

Tip *Because of their small size, pork tenderloins are not in the oven long enough to brown nicely during roasting. To ensure that the tenderloin browns well, sear it in a skillet before transferring to the oven. This technique also allows you take advantage of the caramelized brown bits in the skillet to simmer a simple pan sauce while the pork finishes cooking.


RECIPE BY: Patsy Jamieson
Patsy Jamieson is a Vermont-based food writer, food stylist and cooking teacher specializing in healthy cooking. She is the former Food Editor and Test Kitchen Director of EatingWell. You can find a selection of Patsy’s recipes on her web site, - See more at:…