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Holiday Glazed Pork Tenderloin

Holiday Glazed Pork


  • Mix Alaga Cane Syrup, vinegar, ginger, garlic and tarragon in a bowl or large measuring cup. 

  • Place pork tenderloin in a re-sealable gallon bag and pour marinade over the meat.  Reserve 1 cup of the liquid for later use.

  • Marinate the tenderloin overnight (at least 6 hours).  Marinating times up to 3 days are acceptable. 

  • When ready to cook, grill the tenderloin over medium heat on an outdoor grill 10 minutes per side, flipping once.  Coat the meat with the remaining, reserved marinade every 3 minutes while cooking.  Cook until center temperature is 155-160°F.  Oven directions: Bake at 350°F for 20-25 minutes or until center temperature is 155-160°F.

  • When cooked, wrap in foil, and let rest for 10 minutes before slicing.

  • Slice into medallions.




Stock image photo. Not actual recipe photo.




1 Pork Tenderloin (1-1/2 to 2 lbs.)


2 cups Alaga Cane Syrup


1/2 cup Cider Vinegar


1/3 cup Chopped Ginger Root.


4 Garlic Cloves


2 TB Tarragon

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