Maple Glazed Pork Tenderloin: A Deliciously Sweet and Savory Recipe

Maple Glazed Pork Tenderloin is a dish that beautifully marries sweet and savory flavors, creating a culinary experience that is both delightful and memorable. As I prepare this recipe, I can’t help but think about the rich history behind it. Pork has long been a staple in many cultures, and when paired with the natural sweetness of maple syrup, it transforms into a dish that celebrates both tradition and innovation. This combination not only enhances the flavor but also adds a glossy finish that makes the dish visually appealing.

People love Maple Glazed Pork Tenderloin for its tender texture and the way the glaze caramelizes during cooking, creating a mouthwatering crust. It’s a dish that is not only easy to prepare but also perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The balance of flavors and the simplicity of the recipe make it a favorite in my kitchen, and I’m excited to share it with you. Let’s dive into this delicious journey of flavors!

Ingredients:

• 1.5 pounds pork tenderloin
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 tablespoon apple cider vinegar
• Optional: Fresh herbs for garnish (like parsley or thyme)

Preparing the Marinade

1. In a medium-sized bowl, combine the maple syrup, soy sauce, Dijon mustard, minced garlic, black pepper, salt, olive oil, rosemary, thyme, and apple cider vinegar. Whisk everything together until well blended. The mixture should be smooth and slightly thickened from the maple syrup. 2. Taste the marinade and adjust the seasoning if necessary. If you prefer a sweeter glaze, add a little more maple syrup. For a saltier kick, a dash more soy sauce can do the trick. 3. Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap. 4. Refrigerate the pork for at least 1 hour, but for the best flavor, let it marinate for 4 to 6 hours, or even overnight if you have the time. This allows the flavors to penetrate the meat deeply.

Preparing the Oven and Pork

5. Preheat your oven to 400°F (200°C). This high temperature will help caramelize the maple glaze and create a beautiful crust on the pork. 6. After marinating, remove the pork from the refrigerator. Take it out of the marinade and let any excess drip off. Discard the leftover marinade, as it has been in contact with raw meat. 7. Pat the pork tenderloin dry with paper towels. This step is crucial because it helps achieve a nice sear when cooking.

Searing the Pork Tenderloin

8. In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully add the pork tenderloin to the skillet. 9. Sear the pork for about 3-4 minutes on each side, or until it develops a golden-brown crust. This step locks in the juices and adds flavor. 10. Once the pork is seared on all sides, remove the skillet from the heat. If you don’t have an oven-safe skillet, transfer the pork to a baking dish at this point.

Glazing and Roasting

11. Brush a generous amount of the reserved marinade (if you set some aside before marinating) over the seared pork tenderloin. This will create a delicious glaze as it cooks. 12. Place the skillet or baking dish in the preheated oven. Roast the pork for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy. 13. Halfway through the roasting time, baste the pork with the pan juices to keep it moist and flavorful. If you like a thicker glaze, you can also simmer the leftover marinade in a small saucepan over medium heat until it thickens slightly, then brush it on during the last few minutes of cooking.

Resting and Slicing

14. Once the pork reaches the desired temperature, remove it from the oven. Transfer the pork to a cutting board and cover it loosely with aluminum foil. Let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays juicy when sliced. 15. After resting, slice the pork tenderloin into medallions about 1/2 inch thick. The slices should be tender and juicy, with a beautiful glaze on top.

Serving Suggestions

16. Arrange the sliced pork on a serving platter. Drizzle any remaining glaze from the skillet over the top for added flavor and presentation. 17. For a complete meal, serve the maple glazed pork tenderloin with sides like roasted vegetables, mashed potatoes, or a fresh salad. The sweetness of the maple glaze pairs wonderfully with earthy sides. 18. If you want to elevate the dish further, garnish with fresh herbs like parsley or thyme for a pop of color and freshness.

Conclusion:

In summary, this Maple Glazed Pork Tenderloin recipe is an absolute must-try for anyone looking to elevate their dinner game. The combination of sweet maple syrup and savory spices creates a mouthwatering glaze that perfectly complements the tender, juicy pork. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this dish is sure to impress your family and friends. For serving suggestions, I recommend pairing the pork tenderloin with roasted vegetables or a fresh salad to balance the richness of the glaze. You can also serve it alongside creamy mashed potatoes or a wild rice pilaf for a heartier meal. If you’re feeling adventurous, consider adding a splash of balsamic vinegar to the glaze for an extra layer of flavor, or try incorporating different herbs like rosemary or thyme for a unique twist. I encourage you to give this Maple Glazed Pork Tenderloin a try and share your experience! I would love to hear how it turns out for you and any variations you might come up with. Cooking is all about experimenting and making it your own, so don’t hesitate to put your personal touch on this recipe. Happy cooking! Print