Grammy's Kitchen · Pork Tenderloin · Roasted Maple-Glazed Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #38 of 40 for juiciness among the pork tenderloin recipes we compared. 186 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| salt | 3% | 0% |
| aromatics | 0% | 1% |
| acid | 2% | 0% |
| sweetener | 40% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 161 g | 1/2 cup pure maple syrup |
| 84 g | 1/4 cup molasses (light or mild) |
| 15 g | 1 tablespoon red wine vinegar |
| 1 g | 1/4 teaspoon smoked paprika |
| 0 g | 1/4 teaspoon ground ginger |
| 32 g | 1/4 cup cornstarch |
| 25 g | 2 tablespoons sugar |
| 18 g | 1 tablespoon table salt |
| 5 g | 2 teaspoons ground black pepper |
| 680 g | 2 pork tenderloins (1 1/4 to 1 1/2 pounds each) |
| 27 g | 2 tablespoons vegetable (canola or coconut oil) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Kathy Pumneo — December 8, 2014 @ 5:37 pm Reply Holey Moley, Mel! I made this for dinner yesterday for the hubs and myself and it was melt in your mouth tender! I don’t own a meat thermometer and was very nervous about doneness being a problem. I read your ins” — a cook
“Nikki — January 2, 2016 @ 5:04 pm Reply I cooked this recipe tonight for my mother and family. Also agreed with another reviewer that 145 seemed too low of temp so left until 150 then removed and left to rest for 15 minutes. When I cut into the pork, the juice” — a cook