Maple-Star Anise Pork Tenderloin

Pork / Recipes with Maple Syrup

Recipe — Maple-Star Anise Pork Tenderloin
4 portions
Metric Imperial


  • 2 large pork tenderloins
  • 5/8 cup sherry
  • 2 dry shallots, minced
  • 4 sprigs of fresh
  • 2 star anise, crushed
  • 5/8 cup lmaple syrup (preferably golden for its delicate taste)
  • 5/8 cup meat glaze (or highly-concentrated veal stock)
  • 2 tablespoons olive oil
  • Salt and pepper, hand-milled, to taste
  • 2 1/2 oz cold unsalted butter, in cubes
  • Seasonal vegetables of your choice


  1. In a saucepan, reduce the sherry, shallots, thyme and star anise. Allow to evaporate completely.
  2. Add maple syrup and meat glaze. Reduce over low heat. Strain sauce through muslin (or fine sieve) and reserve.
  3. Pour olive oil into very hot non-stick pan and sear the tenderloins, browning well 4 – 5 minutes on each side.
  4. Season tenderloins and cover to rest for about 4 minutes.
  5. Heat reserved maple sauce while incorporating the cold butter cubes.
  6. Slice the meat, pour on sauce, and serve with the vegetables.

Chef’s Suggestions
Substitute the pork tenderloins with chicken breasts. Pair with a dry sherry or Portuguese Sogrape.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.