- 2 pork tenderloins, about 375g each, cleaned
- 60ml pure maple syrup from Canada
- 30ml light soy sauce
- 30ml vegetable oil
- 1/4 tsp allspice, crushed
- 4 garlic cloves, minced
- 2 tomatoes, peeled and diced
- 175ml stock
- 30g cranberry or lingonberry purée
- 30g butter
- Salt and pepper to taste
Maple-glazed pork tenderloin, sour berry jus
Maple-glazed pork tenderloin, sour berry jus
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Maple-glazed pork tenderloin, sour berry jus recipe below, as tried and tested by professional chefs - Why not give it a try? Serves 2
Ingredients
Method
Add oil to a baking tray, season pork and cook. Brown on the hob 3 minutes each side. Remove tenderloins and deglaze tray with stock and set aside. Mix allspice, garlic and maple syrup together then add soy sauce. Preheat oven to 375oF or barbecue to medium high, and return tenderloins to baking tray for 13 to 15 minutes. Brush tenderloins every four minutes with the maple syrup and soy mixture until all used up. Remove tray and cover with foil. Add diced tomato, tarragon and cranberry purée to stock to make a jus, and continue cooking for 3 minutes on low heat. Finish jus with butter and season. Cut tenderloins into medallions, divide among plates and add jus.
Suggested garnish: maple-caramelised turnips and carrots.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
