1 1/2 lbs. pork tenderloin
1/2 cup pure maple syrup (I used sugar free)
2 T each reduced sodium soy sauce and ketchup
1 T Dijon mustard
2 tsp grated orange zest
1 1/2 tsp each curry powder and ground coriander
2 tsp minced garlic
1 tsp Worcestershire sauce
Trim pork of all visible fat. Place pork in large, heavy-duty ziplock bag. Whisk together all remaining ingredients in a medium bowl. Pour marinade over pork and seal bag. Turn bag several times to coat pork evenly. Marinate in refrigerator for 1 hour.
Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered, at 350 degrees for 40 minutes. Pork should be slightly pink in the middle.
Let pork stand for 5 minutes before slicing. Slice thinly. Drizzle extra sauce over pork and serve immediately.
I served this with green beans and squash. It was so easy and tasted great.