Maple-Sage Roasted Pork Tenderloin

This recipe came from the Cooking Light cookbook (2009). The pork was so savory and fragrant with the combination of the maple syrup and sage. It was perfectly delicious with mashed potatoes and the Brussel Sprouts I blogged about yesterday. Click HERE for recipe. This was easy and fast enough to make on a weeknight – and the pork made fabulous leftovers.

Ingredients:

1 ½ tablespoon maple syrup

1 ½ teaspoon chopped fresh sage

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pork tenderloin, approximately 1 pound

Note: The pork tenderloins come two to a package. I prepared both tenderloins and doubled the other ingredients above. It turned out perfectly.

Directions:

Combine the first four ingredients in a Ziploc bag, mixing together. Add the pork tenderloin. Seal the bag and turn to complete coat the pork. Place in fridge and let marinate for at least 30 minutes. I think I left mine in the fridge for about 1 ½ hours.

Preheat the oven to 400.

Remove pork from bag. Place on a foil lined baking sheet coated with cooking spray. Bake at 400 for approximately 25 minutes, or until a thermometer reaches 155. I left mine in the oven for about 28 minutes.

Remove from oven, cover loosely with foil. Let stand for 10 minutes before slicing. Serve on a platter and pour juices over it. I hope you enjoy this mouth-watering meal.

Click here for printable recipe.