Maple Pork Tenderloin with Cornbread Muffins

Prep Time 40-50 min. | Medium
Thaw in refrigerator.
*Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.

1. Preheat oven to 425°F.
2. Spray a foil-lined rimmed 8×8 baking dish with nonstick cooking spray.
3. Remove pork tenderloin from package and place in baking dish.
4. Add 1/4 tsp. kosher salt to maple glaze. Massage bag of maple glaze to blend and pour half on top of tenderloin. Bake 15 min.
5. Cover tenderloin with remaining glaze, and bake an additional 20-25 min. (internal temp. 145°F). 6.Let tenderloin rest 5-8 min. before thinly slicing. Serve with Cheddar Cornbread Muffins. *Tenderloin can be safely served lightly pink in the center.

Prep Time 40-50 min. | Large
Thaw in refrigerator.
*Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.

1. Preheat oven to 425°F.
2. Spray a foil-lined rimmed 9 x 13 baking dish with nonstick cooking spray.
3. Remove pork tenderloins from package and place in baking dish.
4. Add 1/2 tsp. kosher salt to maple glaze. Massage bag of maple glaze to blend and pour half on top of tenderloins. Bake 15 min.
5. Cover tenderloins with remaining glaze, and bake an additional 20-25 min. (internal temp. 145°F). 6.Let tenderloins rest 5-8 min. before thinly slicing. Serve with Cheddar Cornbread Muffins. *Tenderloins can be safely served lightly pink in the center.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.