Recipe courtesy of Joey Altman

Chile Maple Glazed Pork Tenderloin

  • Level: Easy
  • Yield: 6 servings
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr


Chile Maple Glaze:

1 cup maple syrup

1 tablespoon minced ginger

1/2 tablespoon minced garlic

1/4 teaspoon chile flakes

1/2 cup veal stock

4 tablespoons butter

6 (8-ounce) caribou tenderloins, pork or veal can be substituted



Braised Red Cabbage, as an accompaniment, recipe follows

Sweet Potato Puree, as an accompaniment, recipe follows

Braised Red Cabbage:

4 tablespoons grape seed oil

2 tablespoons butter

1/2 cup diced smoked bacon

1 red onion cut in small dice

1 head read cabbage, slice thinly

1 tablespoon brown sugar

1 cup red wine

1/2 cup red wine vinegar



Sweet Potato Puree:

4 tablespoons butter

1 pound sweet potatoes, peeled and cut in large dice

1 yellow onion sliced

2 tablespoons minced fresh ginger

2 cups chicken stock

2 cups heavy cream




  1. In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over. 
  2. Preheat oven to 450 degrees F. 
  3. Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.

Braised Red Cabbage:

  1. In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.

Sweet Potato Puree:

  1. Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.

Let's Get Cooking!

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lisa h.

great for caribou, moose etc as well as pork tenderloin

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