Maple Pork Tenderloin

Pork tenderloin is one of my personal favorite foods that I like to share with family and friends, especially during the holidays. As you might imagine, I grew up eating quite a bit of It growing up in Kentucky, and I still crave it often. I like to serve caramelized honey apples on the same serving platter as the maple pork tenderloin. Add a crudite platter with hummus and you’ve got yourself a super simple and incredibly delicious meal to serve your family.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 212 kcal per serving

Ingredients

2 - whole pork tenderloins
¼ cup - maple syrup
¼ cup - apple cider
2 cloves - garlic
2 tablespoons - dijon mustard
2 tablespoons - olive oil
1 tsp - kosher salt
3 tablespoons - unsalted butter
5 - sweet crisp apples
2 tablespoons - granulated sugar
½ tsp - ground cinnamon
¼ tsp - lemon zest
⅓ cup - apple cider

Instructions

In a gallon sized zipper bag, mix together the maple syrup, apple cider, garlic, mustard, olive oil, and salt. Add the pork tenderloins and turn to coat completely.
Marinade in the fridge 4-24 hours.
Heat the oven to 400F.
Place the pork on a foil-lined baking sheet and roast until the internal temperature is 140F degrees, about 25-30 minutes. You can also grill the pork tenderloins for about 15 minutes.
Let rest 5-10 minutes, then slice and serve with Caramelized Apples.
Peel and core the apples. Slice into 1/2 inch wedges.
In a large saute pan over medium-low heat, melt the butter and sugar until the sugar is dissolved.
Add the apples and stir to combine well. Cook until the apples are soft, about 10 minutes.
Add the cinnamon, lemon zest, and apple cider. Stir to combine well. Continue to cook until the liquid has thickened slightly, about 2 minutes.
Serve with Maple Pork Tenderloin.

Nutrition