Maple Pork Tenderloin

Maple Pork Tenderloin, served with rolls, broccoli, corn and salad

1/3 c. diced onion
1/4 c. orange juice, divided
1/2 c. maple syrup, divide
2T low-sodium soy sauce
1/8 tsp. black pepper
2 garlic cloves, minced
1 lb. pork tenderloin
1/3 c. chicken broth



Combine onion, 2 T. orange juice, 2 T. maple syrup, soy sauce, pepper and garlic in ziploc bag.  Trim fat from tenderloin.  Add the pork to syrup mixture, seal and marinate in refrigerator for 2 hours.  Preheat oven to 400 degrees.  Heat a heavy skillet coated with cooking spray or small amount of oil over medium-high heat.  Remove pork from marinade, reserving marinade.  Add pork to pan, cook 5 minutes, browning on all sides.  Place skillet with tenderloin in oven and bake at 400 degrees for 30 minutes or until pork registers 160 degrees on a meat thermometer.  Remove pork from pan, set aside and cover with foil or lid to keep warm.

Sauce
Combine 2 T. orange juice, 2 T. maple syrup, reserved marinade and broth.  Pour into the skillet used to cook the pork tenderloin.  Place over medium high heat, scraping the pan to loosen the browned bits.  Bring to a boil, reduce heat and simmer 5 minutes or until slightly thick.  Serve with the pork.

This favorite Mid-Week dinner recipe is provided by Amy Ratzki.  Won't you make it your New Year's Resolution to join us for dinner every Wednesday evening.  Click here to sign up on line.

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