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.
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: sauce
Cuisine: american
Servings: 12servings
Calories: 103kcal
Author: Two Lucky Spoons
Ingredients
1cupMaple Syrupthe real thing
3Tablespoonsorange juice conc.frozen
3TablespoonsKetchup
2TablespoonsSoy Sauce
1TablespoonDijon Mustard
1TablespoonWorcestershire
1teaspoonCurry powder
1garlic cloveminced
2green onionsI use white or yellow onions, minced
1Tablespoonsesame seedsopt., toasted
Instructions
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.