Comments on: Maple Ancho Glaze https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: prairieprincess https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/?review_page=1#review-74111 Fri, 05 Aug 2011 02:34:48 +0000 https://tastykitchen.com/recipes/?p=126428#comment-74111 I couldn’t find ground ancho powder ANYWHERE so I substituted a couple T. chipotle peppers in adobo sauce. I don’t know why I thought that would be a good substitute, maybe because adobo and ancho sound the same?!? Anyway, even with my crazy substitution it worked out and it was WONDERFUL. I marinaded my pork loin in half the sauce overnight and then glazed the loin with the other half while cooking. Also, I ran out of propane on my grill about 3 minutes into cooking it so I baked it in the oven @ 350 for 40 minutes and it was still amazing. So I guess what I’m trying to say is this recipe was so good, I couldn’t mess it up even though I seemed to try! :)

]]> By: Amanda https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/?review_page=1#review-67412 Tue, 10 May 2011 21:58:58 +0000 https://tastykitchen.com/recipes/?p=126428#comment-67412 Wonderful!

]]> By: Laurie @simplyscratch.com https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63162 Thu, 31 Mar 2011 13:05:15 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63162 LOOKS DELICIOUS! Printing this recipe out to make soon!

]]> By: nancy32408 https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63143 Thu, 31 Mar 2011 02:51:13 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63143 I can almost taste this. Lucky for me I have 2 pork tenderloins in the freezer for some great friends coming for a visit. Am definitely going to try this.

]]> By: ButterYum https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63081 Wed, 30 Mar 2011 17:48:50 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63081 Oh WOWWWWW – this sounds utterly amazing!! This one is going into my recipe box!

Love the name patiodaddio – cool!

:)
ButterYum

]]> By: patiodaddio https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63072 Wed, 30 Mar 2011 15:54:53 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63072 kbnolan – You can cut it to 1/3 for a single tenderloin, or make more and refrigerate it for up to about a week, maybe longer.

]]> By: meme32 https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63055 Wed, 30 Mar 2011 14:21:39 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63055 I saw this the other day on your website and printed it out. This looks amazing!

]]> By: kbnolan https://tastykitchen.com/recipes/condiments/maple-ancho-glaze/comment-page-1/#comment-63054 Wed, 30 Mar 2011 14:20:58 +0000 https://tastykitchen.com/recipes/?p=126428#comment-63054 This sounds good but sounds like a good size batch. Should I cut in 1/2 for only 1 pork tenderloin or can excess be stored in the refrigerator for another use?

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