Pork Tenderloin Glazed with Maple-Beet Sauce

A double pack of pork tenderloin was on sale at the local grocery store a little while ago and I wanted to try out a new recipe as opposed to my husband’s regular salt, pepper and garlic mixture.

I came across this one and we love it! The maple syrup and the beets make the dish sweet and tangy. I love how truly quick and easy this is!


The sauce consists of beets, I use pickled, maple syrup, Worcestershire sauce, and chicken stock. Super delicious.




The original recipe calls for 2 tenderloins, which is how I made this recipe the first time, however it is also perfect for just one tenderloin if you are a smaller group. Keep amounts the same as I found that more sauce is better than not having enough sauce.




Pork Tenderloin glazed with Maple-Beet Sauce

Prep time: 15 minutes     Cook time: 35 minutes     Cool time: 15 minutes


3/4 cup maple syrup

3/4 cup chicken broth

1 medium beet, peeled and diced

1/4 cup Worcestershire sauce

1 tbsp ground coriander

1-2 pork tenderloins

1 tbsp butter

salt and pepper to taste


Preheat oven to 350 degrees F.

In a small saucepan, combine the maple syrup, chicken broth, beet and Worcestershire sauce and bring to a boil. Let it reduce for about 15-20 minutes.

While that maple mixture boils, wash and pat dry the tenderloin(s). Season with coriander, salt and pepper.

In an oven proof skillet, brown the tenderloin(s) in the butter. Once browned, add the sauce and transfer the pan to the oven to roast for about 15 minutes.

Remove from oven and let cool with tented foil for 15 minutes.

Option: Return the skillet with the maple mixture back to the stove top and reduce further until desired syrupy texture is achieved.

Cut the tenderloin(s) into thin slices and drizzle with sauce.


{Recipe from Ricardo: Meals for Every Occasion}

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