Maple-glazed pork tenderloin from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 154) by America's Test Kitchen Editors

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Notes about this recipe

  • CJWheaton on February 07, 2026

    Turned out nicely, I cut the tenderloin in half to brown in the pan, but should have pulled the skinnier section earlier from the oven (might even try cubing it all and browning in the pan next time). Added kashmiri chili powder instead of cayenne for the heat.

  • tmjellicoe on October 26, 2025

    Easy, tasty recipe. I did need to extend the oven cook time portion to 15 mins, up from the written 8-12 mins.

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