Grammy's Kitchen · Pork Tenderloin · Roasted Maple-Glazed Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for tenderness among the pork tenderloin recipes we compared. 186 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| salt | 3% | 0% |
| aromatics | 0% | 1% |
| acid | 2% | 0% |
| sweetener | 40% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 161 g | 1/2 cup pure maple syrup |
| 84 g | 1/4 cup molasses (light or mild) |
| 15 g | 1 tablespoon red wine vinegar |
| 1 g | 1/4 teaspoon smoked paprika |
| 0 g | 1/4 teaspoon ground ginger |
| 32 g | 1/4 cup cornstarch |
| 25 g | 2 tablespoons sugar |
| 18 g | 1 tablespoon table salt |
| 5 g | 2 teaspoons ground black pepper |
| 680 g | 2 pork tenderloins (1 1/4 to 1 1/2 pounds each) |
| 27 g | 2 tablespoons vegetable (canola or coconut oil) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is our family’s favorite!! My kids usually request it for their birthday dinners. It’s easy with an impressive flavor, and it’s great for guests. I cut the pork into medallions (about 1 1/2” thick) so the spices and glaze covers more surface area. I also ” — a cook, 5.0★
“Very good. I would cut way back on the sugar next time. While it was delicious, it almost tasted like it was coated in powdered sugar (and while I keep all my sugars, cornstarch, etc in labeled mason jars I did not confuse the two. I gave a quick tiny taste to” — a cook, 4.0★