- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
