Maple-glazed pork tenderloin with sour berry jus

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 8th October 2015
The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple-glazed pork tenderloin with 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 with sour berry jus recipe below, as tried and tested by professional chefs - Why not give it a try? This delicious pork dish was created by renowned Canadian chef and food writer, Philippe Mollé, and is an ideal serve around the festive period.


  • 2 pork tenderloins, about 375g each, cleaned
  • 60ml pure maple syrup from Canada
  • 30ml light soy sauce
  • 30ml vegetable oil
  • ¼ tsp allspice, crushed
  • 4 garlic cloves, minced
  • 2 tomatoes, peeled and diced
  • 175ml stock
  • 30g cranberry or lingonberry purée
  • 1 tsp tarragon, chopped
  • 30g butter
  • Salt and pepper, to taste


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.

Set aside.

Mix allspice, garlic and maple syrup together. 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, add jus.

Suggested garnish: maple-caramelised turnips and carrots.

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