Best 9 Maple Curry Pork Tenderloin Recipes

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Indulge in a culinary journey with our succulent Maple Curry Pork Tenderloin, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. This delectable dish features tender pork tenderloin marinated in a symphony of maple syrup, aromatic curry powder, garlic, and herbs, then roasted to perfection, resulting in a juicy and flavorful centerpiece for any occasion. Accompanying this main course are three equally enticing recipes: Garlic Butter Roasted Carrots, a vibrant and flavorful side dish; Creamy Mashed Potatoes, a classic comfort food made velvety smooth with butter and cream; and Roasted Brussels Sprouts with Balsamic Glaze, a delightful combination of sweet and tangy flavors. Prepare to embark on a culinary adventure that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CURRY PORK TENDERLOIN



Green Curry Pork Tenderloin image

Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.

Categories     Bon Appétit     Pork     Pork Tenderloin     Curry     Cilantro     Coconut     Lime Juice     Citrus     Roast     Dinner     Winter

Yield Serves 4

Number Of Ingredients 19

Tenderloin:
1/4 cup soy sauce
2 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt
1 tablespoon grapeseed or vegetable oil
Sauce and assembly:
1 tablespoon plus 1/2 cup grapeseed or vegetable oil
1 medium shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 teaspoon finely grated lime zest
1 (14.5-ounce) can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
1/4 cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)

Steps:

  • Tenderloin:
  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  • Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  • Sauce and assembly:
  • While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
  • Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  • Serve pork over sauce topped with cilantro and pumpkin seeds.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP



Pork Tenderloin with Chipotle-Maple Mop image

We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 pork tenderloins, each about 12 ounces, silver skin removed
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons sherry vinegar
2 teaspoons chipotle chile hot sauce
1/2 teaspoon kosher salt

Steps:

  • Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
  • Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
  • 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
  • 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
  • 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

MAPLE-GLAZED PORK TENDERLOIN



Maple-Glazed Pork Tenderloin image

My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn't be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. -Colleen Mercier, Salmon Arm, British Columbia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3/4 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each)
1 teaspoon butter
1/4 cup maple syrup
3 tablespoons cider vinegar
1-3/4 teaspoons Dijon mustard

Steps:

  • Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

Full of flavor! Serve over rice and with steamed vegetables on the side.

Provided by BECKIL

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon red pepper flakes
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons cooking oil
½ cup Marsala wine or white wine
1 (14 ounce) can coconut milk
½ cup crunchy peanut butter
2 cubes beef bouillon
3 teaspoons curry powder, or to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  • Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  • In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g

MAPLE CURRY CHICKEN



Maple Curry Chicken image

My mom tried something similar to this in a restaurant and thoroughly raved about it, so I tried to re-create it for Mother's Day. She loved this version so much that she won't order Maple Curry Chicken in restaurants anymore! Serve over your favorite pasta.

Provided by Nikki

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
½ cup yellow bell pepper, diced
1 teaspoon white sugar
¼ cup maple syrup
2 tablespoons curry paste
1 ¼ cups chicken broth
½ cup heavy cream
4 skinless, boneless chicken breast halves - cut into bite-size pieces
3 tablespoons cream cheese

Steps:

  • Place butter in a large skillet. Pour in olive oil and heat over medium-high heat. Add the onion, garlic, and yellow pepper to the skillet. Cook and stir until the onion and peppers are soft.
  • Sprinkle sugar over onion mixture and cook one minute. Pour in maple syrup and cook another minute. Add curry paste and cook another minute. Pour in chicken broth and cream. Bring to a slow boil, then simmer on medium-low heat for 15 minutes.
  • Meanwhile, in a separate pan, cook the chicken over medium heat until cooked through on all sides, about 10 minutes. Stir cooked chicken into the sauce. Simmer five minutes, then add cream cheese. Simmer another 5 minutes.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 20.9 g, Cholesterol 136.4 mg, Fat 28.9 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 14.2 g, Sodium 308.9 mg, Sugar 15 g

MAPLE-GARLIC MARINATED PORK TENDERLOIN



Maple-Garlic Marinated Pork Tenderloin image

A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.

Provided by LESLEYCAN

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h30m

Yield 6

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 ½ pounds pork tenderloin

Steps:

  • Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
  • Preheat grill for medium-low heat.
  • Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
  • Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 36.8 g, Cholesterol 73.7 mg, Fat 4.9 g, Protein 23.5 g, SaturatedFat 1.5 g, Sodium 188.9 mg, Sugar 31.3 g

CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

When I first got my new stove 5 years ago, I was given a few recipes to try out..Of course I tried out a few, just to get the hang of cooking with convection. I had never bought a pork tenderloin. Now I buy them all the time. This will almost make 3 seperate meals. 2 dinners and pork sandwiches for light eaters, and 2 people for...

Provided by deb baldwin

Categories     Pork

Time 2h10m

Number Of Ingredients 14

2 pork tenderloins
1/2 c olive oil, extra virgin
CURRY PORK RUB
2 Tbsp curry powder
1 tsp pepper
1 Tbsp ginger, minced
1 Tbsp garlic, minced
MONTREAL RUB
2 Tbsp montreal steak seasoning
1 Tbsp garlic, minced
SWEET MESQUITE RUB
2 Tbsp sweet mesquite seasoning (costco)
1/2 Tbsp garlic, powder
opt: you can add a little smoked paprika

Steps:

  • 1. Rub pork tenderlions lightly with olive oil. Choose a rub: curry, montreal or mesquite. Make a rub out of the spices. Rub tenderloins with spices. Place any left over oil and spices in a 1 gal zip lock bag and refrigerate for at least 1 hour. I use my broiling pan, and spray with a non stick spray and line bottom pan with foil.
  • 2. Preheat oven to 350 degrees on Pure Convection. (Preheat oven to 375 degrees on bake) Place tenderloins on the broiler pan. (You can use a flat roastin rack in a roasting pan)
  • 3. Place in center of oven and cook until internal temperature reaches 155 degrees. I like my tenderloins at 165 to 170 degrees for well done.
  • 4. Cook time will be about 45 - 50 minutes (155), 60 minutes (170) Let tenderloins sit for 5-10 minutes before carving. Cover with foil. *You may also use a 3-4 pound pork roast with this recipe. Marinate it the same way and cook it at the same temperature. Cook time will be closer to 2 hours for a roast at the size..Yummm yummm yummm

MAPLE-ORANGE PORK TENDERLOIN



Maple-Orange Pork Tenderloin image

A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup maple syrup
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
1-1/2 teaspoons curry powder
1-1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
1 teaspoon grated orange zest
2 garlic cloves, minced
2 pork tenderloins (1 pound each)

Steps:

  • In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

MAPLE ROASTED PORK TENDERLOIN



Maple Roasted Pork Tenderloin image

A deliciously sweet pork tenderloin. Do NOT substitute pancake syrup -- this needs real maple syrup. From "Crazy Plates".

Provided by Shawnee TX

Categories     Pork

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin
1/2 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 teaspoons orange zest, grated
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
2 cloves garlic, minced

Steps:

  • Trim pork of all visible fat.
  • Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
  • Put pork and marinade it a small roasting pan or baking dish.
  • Roast uncovered for 40 minutes at 350 F.
  • Pork should still be slightly pink in the middle.
  • Let pork stand for 10 minutes (it will continue to cook).
  • Cut into thin slices.
  • Drizzle sauce over pork.
  • Serve.

Tips:

  • To save time, use a store-bought curry paste. Just be sure to choose one that is not too spicy, as the pork tenderloin is a delicate meat.
  • If you don't have a meat thermometer, you can cook the pork tenderloin until it is no longer pink in the center. However, using a meat thermometer is the best way to ensure that the pork is cooked to the proper temperature.
  • Let the pork tenderloin rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the pork tenderloin with your favorite sides, such as rice, roasted vegetables, or a green salad.

Conclusion:

Maple curry pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the maple curry sauce is rich and creamy. This dish is sure to please everyone at the table.

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