• Pair maple syrup with spices and acidic flavours to make your marinade sing. (Smith Street Books)Source: Smith Street Books

The combination of sweet, smoky and tangy ingredients is a formula for marinade success. Be sure to rest the pork after cooking, so the moisture is re-absorbed and the meat is extra tender and juicy.






Skill level

Average: 3.7 (47 votes)


  • 2 oranges, zested and juiced
  • 80 ml (2½ fl oz/⅓ cup) apple cider vinegar
  • 5 cm (2 in) piece ginger, peeled and finely grated
  • 2 tsp dijon mustard
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp sea salt flakes
  • 1 tbsp olive oil
  • 2–3 pork tenderloins (about 600 g/1 lb 5 oz)
  • 125 ml (4 fl oz/½ cup) pure maple syrup

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 1 hour

1. In a small saucepan, combine the orange zest and juice, vinegar, ginger, mustard, paprika and salt. Simmer over medium-low heat for 3–4 minutes. Set aside to cool.

2. Transfer 60 ml (2 fl oz/¼ cup) of the marinade to a large zip-lock bag along with the oil. Add the pork and seal, pushing out as much of the air as you can. Massage the marinade into the pork and place in the refrigerator for at least 1 hour.

3. Meanwhile, add the maple syrup to the remaining marinade in the saucepan to make the glaze. Simmer for 4-5 minutes until reduced and thickened slightly. Reserve half the glaze for serving.

4. Preheat a barbecue grill to medium-high and lightly grease with oil.

5. Cook the pork for 2 minutes each side until browned all over. Reduce the heat to medium-low and cook, turning and basting with the glaze, for a further 10–12 minutes or until cooked through.

6. Cover the pork and rest for 5 minutes.

7. Cut the pork into 1 cm (½ in) slices and spoon the reserved glaze over the top.


Recipe from Feed The Man Meat (Smith Street Books).