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Dinner Details

Maple Pork Tenderloin with Cheddar Cornbread Muffins

Maple Pork Tenderloin with Cheddar Cornbread Muffins

Pork tenderloin baked in a sweet and savory maple glaze. Served with Cheddar Cornbread Muffins.

Medium Prep time: 40-50 min.

Medium Instructions

Thaw in refrigerator.
*Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.
1.Preheat oven to 425°F.
2.Spray a foil-lined rimmed 8x8 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.

Medium Crock-Pot Instructions

Thaw in refrigerator.
*Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.
1.Add 1/4 tsp. kosher salt to bag of maple glaze and massage to mix.
2.Spray crockpot with nonstick cooking spray, add tenderloin and the maple glaze to crockpot, set on high and cook 4-5 hours, or on low 7-8 hours.
3.Shred tenderloin and serve with Cheddar Cornbread Muffins.

Large Prep time: 40-50 min.

Large Instructions

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.

Large Crock-Pot Instructions

Thaw in refrigerator.
*Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.
1.Add 1/2 tsp. kosher salt to bag of maple glaze and massage to mix.
2.Spray crockpot with nonstick cooking spray, add tenderloins and the maple glaze to crockpot, set on high and cook 4-5 hours, or on low 7-8 hours.
3.Shred tenderloins and serve with Cheddar Cornbread Muffins.

Serving Suggestion

Dream Dinners Bountiful Baked Beans

Nutrition Facts
Serving size
5.3 oz pork, sauce & 2 muffins (342g)
Amount per serving
Calories
717
% Daily Value*
Total Fat 23g
29%
Saturated Fat 9g
45%
Trans Fat <1g
Sodium 1386mg
60%
Cholesterol 158mg
53%
Total Carbohydrates 84g
31%
Dietary Fiber 3g
11%
Total Sugars 28g
Includes 0g Added Sugars
Protein 49g
98%
Vitamin D <1µg
5%
Calcium 185mg
14%
Iron 3mg
17%
Potassium 1338mg
28%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Eggs; Milk; Soybeans; Wheat

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients: PORK TENDERLOIN ALWAYS TENDER, SYRUP PANCAKE & WAFFLE (CORN SYRUP, WATER, CONTAINS 2% OR LESS OF SALT, PRESERVATIVES - POTASSIUM SORBATE, SODIUM BENZOATE AND BENZOIC ACID, CELLULOSE GUM, CARAMEL COLOR, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS, PHOSPHORIC ACID), VINEGAR APPLE CIDER 50 GRAIN (Apple Cider Vinegar, diluted with water to 5% acidity), SAUCE SOY LIGHT ( (Water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate, less than 1/10 of 1% as a preservative)), MUSTARD DIJON W/WHT WINE TIN (Mustard seeds, water, alcohol vinegar, white wine 5% (sulphites), salt, preservative : sodium bisulphite), GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), ONION CHIPS DEHYDRATED, SPICE PEPPER BLK TABLE GRND, Cheddar Cornbread Muffins: MIX CORNBREAD HOMESTYLE COMPLE [(Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Yellow Corn Flour, Degermed Yellow Cornmeal, Palm and Soybean Oil, Dextrose. Less than 2% of: Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate, Salt, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake, Natural and Artificial Flavors. Freshness Preserved with BHA)], CREAMER HALF & HALF EXTENDED S [(Milk, Cream, contains less than 1% of: Sodium Citrate.)], CORN WHOLE KERNEL GRADE A PACK, Thaw Nonfat Liquid Eggs [EGG LIQUID NO CHOLESTEROL NON (WHOLE EGG, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID ADDED TO PRESERVE COLOR.)], CHEESE CHEDDAR JACK FEATHER SH [(Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Powdered Cellulose (Added to Prevent Caking))], OIL CANOLA/OLIVE 80/20 BLEND

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.

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