Posted by: marthabernie | September 2, 2015



1 – 1 lb pork tenderloin, cut crosswise into 12 – 1/2 inch slices

1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon coarse salt

1/8 teaspoon pepper

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

2 teaspoons olive oil

3/4 cup orange juice

1 – 2 x 1/2 inch strip orange peel, cut into long thin strips

1 garlic clove, minced

Sprinkle pork with thyme, salt and pepper.  Combine maple syrup and mustard in small cup.  Heat large skillet over medium heat until hot.  Add oil, heat until hot; cook pork 2 to 4 minutes or until lightly browned, turning once, remove pork.

Add orange juice, orange peel and garlic to skillet; bring to boil, stirring to scrape in any brown bits on bottom of skillet.  Boil 2 to 3 minutes or until reduced by half.  Stir in maple mixture, bring to a boil.  Return pork and any accumulated juices to skillet.  Cook 1 to 2 minutes or until the pork is slightly pink in center and glazed with sauce.



  1. I’m going to try this, because I have a tenderloin in the fridge; you may want to try taking a good watermelon, blending it up, and injecting it into a pork-t;
    let it sit overnight, and then grill it. You will not be disappointed.


    • thanks for the idea. I know that pork goes well with anything sweet.


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