Maple Mustard Glazed Pork Tenderloin
"Just made this up today for dinner. Simple to make and does not require a lot of time."
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 pork, tender loin about 1 pound
- 1 teaspoon salad oil
- 2 teaspoons McCormick's Montreal Brand steak seasoning
-
Glaze
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
directions
- Pre heat ove to 425 F.
- Rub tender loin with oil and seasonings.
- Sear in oven turning often for 5 minutes.
- Turn down heat and continue to bake for 15 minutes.
- Mix mustard and syrup together.
- Glaze tenderloin with mustard/syrup mixture.
- Bake 5 more minutes.
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Reviews
-
The seasonings are perfect. But I found that 5 minutes to sear the pork tenderloin was not enough. It was still pink outside like it was fresh from the fridge. So I added another 5 minutes. I feel like it would be even better grilled on the bbq. We'll try next time. Thanks School Chef :) Made for I Recommend tag game -
This was so good!! I didn't use quite 2 tsp of the the seasoning, I didn't want to make it too 'spicy' for my DS's. I did double the glaze and was able to spoon over the tenderloin when completed. Next time I may try grilling it. Made for Week 1 Football Pool Win. -
This is Delicious! It does not mention what temperature to turn the oven down to after the first 5 minutes. 400*? I used a larger and not so tender pork rib loin and turned the oven down to 300 f or 1 hour. What a great fall roast served with steamed sweet potatoes and a nice salad. Next time I'll try it with scalloped potatoes. Thanks School Chef! -
I used Jack Daniels honey-dijon mustard for this, and the results were incredible. Such a delicious glaze for pork.
RECIPE SUBMITTED BY
Dawn F.
Ellwood City, PA
<p>I am a '73 graduate of the CIA- I now work in upper management for the non- profit sector of the food industry. Every once in a while I get to show off my cooking talents with special event catering. I love to be creative and teach others how cook. Over the years I have had the good fortune to cook for some very important people and always enjoyed sharing my recipes with them. <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg alt=Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt=Photobucket border=0 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg alt=Photobucket border=0 /> <br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg alt=Photobucket border=0 /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /></p>
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