Maple Glazed Pork Tenderloin

Before we get to the recipe…
I am still waiting for my MRI results.
I better get them today or might lose it. 


One of the things I always have in my freezer is a pork loin.
No, I don’t eat them.
My husband loves them and they are great for impromptu dinner parties.
It’s also a nice change up  for my hard-working husband from our usual veggie-heavy dinnertime eats.
I knew he had a busy day yesterday, so I thought I’d surprise him with this recipe – he loves it!
I love it too, because it’s one of the easiest recipes to make, ever.
Normally, I use baby red potatoes, ut since I couldn’t find any, i used baby white ones instead.
I was also out of Maple syrup.
I decided to change it up a bit and went with Amber Agave Syrup instead…and it worked just fine!

Maple Glazed Pork Tenderloin
Recipe type: Main
  • 2 - 3 pounds pork tenderloin
  • ⅔ cup Maple syrup (or Amber Agave Syrup)
  • 2 Tbsp soy sauce
  • 2 Tbsp Apple Cider Vinegar
  • 3 Tbsp Dijon Mustard
  • salt & pepper
  • 4-6 medium potatoes, halved
  • 1 pd baby carrots
  • Brussels sprouts
  1. Preheat oven 350.
  2. Trim Brussels sprouts and cut in half, trim potatoes to same size pieces and clean carrots and arrange around pork loin.
  3. Mix all sauce ingredients and pour over veggies and pork.
  4. Cook in oven 45 min to an hour depending on oven until pork temp is 155-160.
  5. May require pork to be removed so veggies can cook a little longer to your tender likeness.

What are your weekend plans?

 The hubby & I are heading out for date night tonight to see Argo and Sunday we are going sailing…can’t wait!