{"id":232786,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/maple-glazed-pork-tenderloin\/"},"modified":"2022-09-12T07:42:36","modified_gmt":"2022-09-12T12:42:36","slug":"maple-glazed-pork-tenderloin","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/maple-glazed-pork-tenderloin\/","title":{"rendered":"Maple-Glazed Pork Tenderloin"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn\u2019t be simpler to make at home. The maple-mustard glaze makes it extra special. It&#8217;s a modification of a recipe we first tasted at a friend&#8217;s house. \u2014Colleen Mercier, Salmon Arm, British Columbia.<\/p>\n","protected":false},"author":7061,"featured_media":232790,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304328,304998,304292,304338,304390,303966,304988,305004,304408,304368,306848,304268,307307,304026,307383,307409,304350,324623,304238,304388,303994,304020,304005,304150],"categories-v2":[308500,308984,308481,308945,308305,308992,308761,308495,308935,308951,308813,308745,309603,259483,310342,308606,310410,310437,309001,309177,339175,308752,308528,308594,308549,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Maple-Glazed Pork Chops","post_link":"\/recipes\/maple-glazed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Maple-Glazed-Pork-Chops_EXPS_TOHD24_12983_AbbeyLittlejohn_08.jpg"},{"post_title":"Balsamic-Glazed Fig & Pork Tenderloin","post_link":"\/recipes\/balsamic-glazed-fig-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_THJJ17_200093_C02_07_2b_RMS.jpg"},{"post_title":"Maple-Glazed Salmon","post_link":"\/recipes\/maple-baked-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Baked-Salmon_EXPS_TOHVP_137410_MF_09_27_MapleBakedSalmon_1.jpg"},{"post_title":"Apricot-Glazed Pork Tenderloin","post_link":"\/recipes\/apricot-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cider-Glazed Pork Tenderloin","post_link":"\/recipes\/cider-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cider-Glazed-Pork-Tenderloin_EXPS_SDAS17_166412_D04_04_05_3b.jpg"},{"post_title":"Maple-Glazed Sausages","post_link":"\/recipes\/maple-glazed-sausages\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps9903_THCA2916394B04_02_7b_WEB.jpg"},{"post_title":"Pineapple-Glazed Pork Tenderloin","post_link":"\/recipes\/pineapple-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Glazed-Pork-Tenderloin_EXPS_EDSC17_128772_B03_10_2b.jpg"},{"post_title":"Honey-Glazed Pork Tenderloins","post_link":"\/recipes\/honey-glazed-pork-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Glazed-Pork-Tenderloins_exps128206_CW2376965C02_15_1bC_RMS-1.jpg"},{"post_title":"Honey-Mustard Glazed Pork Tenderloin","post_link":"\/recipes\/honey-mustard-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34886_CFT960483D10.jpg"},{"post_title":"Marmalade Pork Tenderloin","post_link":"\/recipes\/marmalade-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25808_QC10481D37.jpg"},{"post_title":"Maple Pork Ribs","post_link":"\/recipes\/maple-pork-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Pork-Ribs_EXPS_CF2BZ19_38781_C12_18_2b.jpg"},{"post_title":"Maple-Glazed Ribs","post_link":"\/recipes\/maple-glazed-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps444_PWR2043926B10_19_4bC_RMS.jpg"},{"post_title":"Apple-Glazed Pork Loin","post_link":"\/recipes\/apple-glazed-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27644_LT10506D16.jpg"},{"post_title":"Maple-Glazed Ham","post_link":"\/recipes\/maple-glazed-ham\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Glazed-Ham_EXPS_TOHVP23_176865_MF_12_12_MapleGlazedHam_1.jpg"},{"post_title":"Teriyaki Pork Tenderloin","post_link":"\/recipes\/teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15011_QC10175C52.jpg"},{"post_title":"Maple-Glazed Chicken","post_link":"\/recipes\/maple-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37290_SD1194782_D23.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Maple-Glazed-Pork-Tenderloin_EXPS_SDDJ18_25557_C08_04_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/maple-glazed-pork-tenderloin\/","name":"Maple-Glazed Pork Tenderloin","datePublished":"2018-01-01","dateModified":"2022-09-12","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Maple-Glazed-Pork-Tenderloin_EXPS_SDDJ18_25557_C08_04_2b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn\u2019t be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. &mdash;Colleen Mercier, Salmon Arm, British Columbia. ","recipeIngredient":["3\/4 teaspoon salt","3\/4 teaspoon rubbed sage","1\/2 teaspoon pepper","2 pork tenderloins (3\/4 pound each)","1 teaspoon butter","1\/4 cup maple syrup","3 tablespoons cider vinegar","1-3\/4 teaspoons Dijon mustard"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425&deg;. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat."},{"@type":"HowToStep","text":"Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145&deg;, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 264 calories","fatContent":"7g fat (3g saturated fat)","cholesterolContent":"98mg cholesterol","sodiumContent":"573mg sodium","carbohydrateContent":"14g carbohydrate (12g sugars","fiberContent":"0 fiber)","proteinContent":"34g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 5 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheetoes"},"reviewBody":"Good, but lacking flavor.  I only used 2 T of the vinegar, rubbed with all purpose seasonings.  My 9 year old thought it was too tangy.  Next time I might add a little soy sauce and onion powder to give it more flavor.  Cook the sauce at least 3 minutes so it thickens.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest444"},"reviewBody":"We did not think this was very flavorful, certainly does not resemble restaurant fare. The only advantage is the quick cooking time and the small ingredient list.  I would not make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karen"},"reviewBody":"Per other review, used only one tablespoon apple cider vinegar. Used two tablespoons Dijon mustard. Cooked an extra ten minutes. Husband and grandson both liked it, as did I. Printed recipe and will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoanieK53"},"reviewBody":"Easy and Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25557","romance_copy_dek":"My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn\u2019t be simpler to make at home. The maple-mustard glaze makes it extra special. 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