Mom’s Maple Glaze

Mom's Maple Glaze for Pork and Chicken

I don’t know what it is about the holidays that brings back every sweet, distant memory of my mother’s cooking. I guess because it was always delicious, well almost always delicious. It always came with a house full of people with love,warm conversation and maybe the odd heated political debate.There were always a bunch of kids, 7 of us to be exact.( I was only related to one of them, but that never mattered, we were all family. ) We were always together, we didn’t need much for an excuse. It could be anything; a football game, a soccer game, a snow day, a Friday night, a Sunday afternoon. Pretty often, you would find Mom’s maple-glazed pork tenderloin in the middle of the table. It was always a crowd pleaser. It was sweet enough for the kids and sophisticated enough for the adults. It was quick, easy, and pretty darn delicious, too.

When I called Mom for the recipe, I was pleasantly surprised to find out that the sauce can not only be made ahead, but will keep for about a week in the fridge. So you can use the sauce all week on chicken, pork chops, even salmon. I’m sure you will find this recipe as useful and delicious as my Mom has, even if you don’t have a houseful of people.

MAPLE GLAZE
1 cup Maple Syrup ( the real thing)
3 Tablespoons orange juice conc. (frozen)
3 Tablespoons Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Dijon Mustard
1 Tablespoon Worcestershire
1 teaspoon Curry powder
1 garlic clove, minced
2 green onions, minced (I use white or yellow onions)
1 Tablespoon sesame seeds, toasted (opt.)

Combine in saucepan, bring to a boil over medium heat. Reduce heat and simmer for 15 minutes, stirring occasionally. It will thicken slightly.

It can be stored in the frig in a jar for a few days. I use it on all kinds of pork and serve some on the side. It can also be used on chicken.
There you go, it’s easy to make and tastes good.

Love you
Mom

To make the pork tenderloin, brush a tenderloin with glaze. Place under broiler. Cook for 12-15 minutes, turning and basting a couple of times. Let rest for a few minutes before slicing.

Mom's Maple Glaze for pork tenderloin
Print

Mom's Maple Glaze

My mother's tried and true maple glaze graced many a table in my youth. It's still one of my favorite things to put on a pork tenderloin. You'll use about half of this for one dinner (or two pork tenderloins). The rest will keep in the fridge for a couple weeks.

Course sauce
Cuisine american
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 103 kcal
Author jodiemo

Ingredients

  • 1 cup Maple Syrup the real thing
  • 3 Tablespoons orange juice conc. frozen
  • 3 Tablespoons Ketchup
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Worcestershire
  • 1 teaspoon Curry powder
  • 1 garlic clove minced
  • 2 green onions I use white or yellow onions, minced
  • 1 Tablespoon sesame seeds opt., toasted

Instructions

  1. Combine in saucepan, bring to a boil over medium heat. Reduce heat and simmer for 15 minutes, stirring occasionally. It will thicken slightly.
  2. It can be stored in the frig in a jar for a few days. I use it on all kinds of pork and serve some on the side. It can also be used on chicken.
  3. There you go, it's easy to make and tastes good.
  4. Love you
  5. Mom
  6. To make the pork tenderloin, brush a tenderloin with glaze. Place under broiler. Cook for 12-15 minutes, turning and basting a couple of times. Let rest for a few minutes before slicing.

 

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family’s winery by day and cooks and writes by night.

This Post Has 2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *