Sweet-and-Sour Pork Tenderloin

This recipe draws upon traditional New England flavors of maple syrup and apple cider vinegar, honoring the long tradition of pig farming in our state and a longer tradition of complementary yet contrasting flavors.

By / Photography By Amy Nawrocki and Eric D. Lehman | November 29, 2017

Ingredients

Pork
  • 2 - 2 1/2 lbs. pork tenderloin
  • 1 clove garlic, minced
  • 1 tablespoon dried herbs: thyme, rosemary, tarragon, and/or sage
  • Salt and pepper
Sweet & Sour Glaze
  • 1 cup maple sugar
  • 1 cup apple cider vinegar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon onion powder
  • 1 cinnamon stick

Preparation

Preheat the oven to 450°. Rub pork loin with garlic, dried herbs, salt, and pepper. Roast in a shallow baking dish for 15 minutes. In the meantime, heat maple sugar on medium heat in a sauce pan until it begins to bubble. Stir in cider vinegar, nutmeg, onion powder, and combine. Reduce heat to low and add cinnamon stick.

After the pork has roasted 15 minutes, reduce the oven temperature to 300°. From the stovetop, ladle out ½ cup of the sweet-sour sauce and pour over the pork loin. Continue to cook uncovered 30-40 minutes, basting occasionally until meat reaches 150°. (A center loin will need to roast longer.) Continue to reduce sauce on the stove until syrupy. Remove cinnamon stick and drizzle over sliced pork. Serve hot.

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Ingredients

Pork
  • 2 - 2 1/2 lbs. pork tenderloin
  • 1 clove garlic, minced
  • 1 tablespoon dried herbs: thyme, rosemary, tarragon, and/or sage
  • Salt and pepper
Sweet & Sour Glaze
  • 1 cup maple sugar
  • 1 cup apple cider vinegar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon onion powder
  • 1 cinnamon stick
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