Roasted Maple Pork Tenderloin

It’s no secret that I worship and adore pork tenderloin. It’s lean and super tender and just plain delicious…if cooked the right way and with the right ingredients, that is.

Even with all my tried-and-true pork tenderloin recipes I’ve shared in the past, this roasted maple-glazed pork tenderloin is way, way up there in my favorites. Not only is it incredibly simple, the sweet maple flavor with the smoked paprika and hint of ginger is stunningly tasty. It’s that sweet and savory combo, gosh darn it. It gets me every single time, especially when it involves liberally glazing (four times!) succulent roasted pork.

Roasted Maple Pork Tenderloin

What To ServeI’ve served this a few ways; it’s pictured with these lovely salt-crusted rosemary potatoes and we’ve also enjoyed it with our favorite cheesy potatoes. Throw in a steamed vegetable, dinner roll if you are so inclined, and/or a fruit or green salad and wow, that’s one delectable meal. As in, if you make it? Invite me over pretty please.

Happy weekend!

Roasted Maple Pork Tenderloin

One Year Ago: Cheesy Ham and Broccoli Quinoa Bites 
Two Years Ago: Cream Cheese Chocolate Chip Cookies {Egg-Free}
Three Years Ago: Hearty Beef Stew {Slow Cooker}

Roasted Maple-Glazed Pork Tenderloin

Yield: Serves 6

Roasted Maple-Glazed Pork Tenderloin

Ingredients

  • 1/2 cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
  • 1/4 cup molasses, light or mild
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon table salt
  • 2 teaspoons ground black pepper
  • 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
  • 2 tablespoons vegetable, canola or coconut oil

Directions

  1. Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
  2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
  3. In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
  4. Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
  5. Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
  6. Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
  7. While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
http://www.melskitchencafe.com/roasted-maple-glazed-pork-tenderloin/

Recipe Source: adapted from the Cook’s Illustrated Cookbook (used ground ginger, added red wine vinegar, reduced the amount of maple syrup, etc.)

50 Responses to Roasted Maple-Glazed Pork Tenderloin

  1. Kim in MD says:

    Mel- this looks amazing! I have a package of pork tenderloins in my refrigerator. This will be dinner tonight!

  2. Kim in MD says:

    I forgot to add that you have an open invitation to dinner at my house anytime! :-)

  3. Sheila says:

    Oh . . .adrenaline level just shot up in excitement! I, too, love pork, and maple /smoked paprika flavorings. And you have taught me that ginger, a strong spice I disliked and avoided, is a wonderful, enhancing ingredient. And it would be such an honor and torture if you would come to dinner. Honor because “love is an action” and I could in a very small way repay you for all the blessing you have placed within my family’s lives but torture (anxiety level would be through the roof) because I fall far short of your standards and could not produce the quality you achieve! Pork tenderloin has been added to the grocery list.

  4. Stunning! You have me a believer in pork tenderloin again! :)

  5. Susan says:

    This looks delicious, now I wish that I had bought the pork tenderloin I was eyeing Wednesday at the store. Thanks!!

  6. This sounds so delicious!

  7. Cammee says:

    Pork loin is one of our favorites, too. Can’t wait to try this, the picture alone made my mouth water!

  8. Thesha says:

    Looks incredible! I currently have a pork tenderloin sitting in my fridge, now I know what I’m going to make with it. Thank you!

  9. Looks delicious!! I will definitely be making this. The glaze looks amazing!

  10. Amalia says:

    Ummm… this looks absolutely delectable. I will have to try this given that my usual way of cooking pork tenderloin comes out chewy and has resulted in M telling me not to cook it anymore (ouch!).

    I can’t have paprika… do you think that will make a big impact on the recipe??

    • Mel says:

      Amalia – the paprika definitely helps the smoky flavor shine through. You might try subbing it with a bit of cumin and chili powder.

  11. Connie says:

    OMG! This looks and sounds absolutely scrumptious!!!! I WILL BE putting this on my grocery list. I am salivating just looking at the picture! I don’t have smoked paprika, only regular, but I will buy some! Oh… I can’t wait to try this! Thanks, Mel!!!

  12. Jill says:

    Well…this solves my dinner problem. Paired with your mac and cheese!!! THANK YOU!!!

  13. Carrie says:

    It’s recipes like this that make me miss being a meat eater. sigh.

  14. Andrea says:

    Made this tonight and loved it! It was so quick and easy to prepare and the temperatures given for the meat were spot on! Paired with cheesey mashed potatoes, salad and vegetables, it was a delicious meal. Oh, and the cheesecake rice pudding was a great dessert, topped with sour cherry sauce. Thanks Mel!!

  15. Barbara says:

    There is no smoked paprika to be had in this town and I drive 60+ miles to go to a Penzeys, so it will be a while until I get some. I ran out some time ago, but won’t be going for new spices for a couple of months or so. Will liquid smoke with regular paprika do?

  16. Tina says:

    Well, I really need to say “Thanks for dinner last night Mel, it was amazing”. I just recently found your website, and immediately made your pretzel buns, which my children have informed me, must be made A LOT!! No problem there :)

    Last night, I put 3 of your recipes together for an unbelievable, I can’t believe I just made that, kind of dinner. We had the Roasted Maple-Glazed Pork Tenderloin ( I made 5) with Fresh Apple Salsa and Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon. I added pan fried asparagus with mushrooms and garlic in balsamic vinegar and a loaf of (bakery) potato rosemary bread. mmmmm :) and again, thanks for dinner Mel!! You will be telling us what’s for dinner often around here.

  17. Annabelle says:

    Just found your site, will sign up for following, will pin several posts, will definitely be back to read all you’ve posted. Great site.

  18. Alexa says:

    My family LOVED this! They are anti-anything that sounds good for you. Pork loin was a risk worth making. I have been using your recipes for awhile now. You are amazing! Thank you for real food that is worth the time to make. You are my hero!

  19. whitney says:

    This looks mouth watering! I just have one question. I despise with every fiber of my soul, syrup. I eat my pancakes plain! Anyway, does 100% pure maple syrup taste totally different from pancake syrup so this won’t taste like a sugar bomb?

    • Mel says:

      Whitney – if you hate syrup that much, this recipe might be too much for you. Pure maple syrup tastes nothing like imitation pancake syrup but it is definitely sweet and syrupy. The flavors of this are nicely balanced so it isn’t like eating dessert for dinner, though.

  20. Heather V. says:

    This looks amazing, making it tonight. Thanks for the recipe!

  21. Cathy Meehan says:

    This was amazing! :) thank you for such a great recipe! :)

  22. Heather says:

    I made this for dinner on Sunday along with your cheesy hash brown recipe! With steamed veggies on the side, it was the perfect dinner that we had for 2 nights. My husband declared it “the best pork ever”, and he is pretty hard to impress. Great recipe, and thank you for sharing it! This one is going in our regular rotation.

  23. Sheila says:

    I did not realize how lacking the English language was in descriptive adjectives until I found your site. The Roasted Maple Glazed Pork Tenderloin was beyond fabulous, delicious, and excellent. I am just going to stop putting myself through agonizing over what Mel recipes should be put in my “Best and Favorites” file. And just file them ALL in there. And in many cases, “thank you” is so insufficient to express my great admiration, respect, and thankfulness for the work you do inside of the home and outside of the home through your blog.

  24. Erin says:

    I made this last night w/ the salt crusted rosemary potatoes. It was amazing! Thank you!

  25. Dolores says:

    what sides would you serve with this

  26. Cyndi says:

    Hi Mel, Hope all is well. So this pork tenderloin looks absloutely delicious. My only problem is my family don’t eat pork. I know I know boooo.. :( Do you think if I made a turkey tenderloin it would turn out just as nicely? I want to make it for my hubby’s birthday but don’t want it to taste funny or be dry. I’ve never cooked with a tenderloin before so I have no idea. Thanks Sweetie!!! :)

  27. Valerie says:

    This was delicious! My husband said it was the most tender pork he’s ever had! I did not do the last step with the glaze – I was worried that it would be too sweet for my hubby. I served it with roasted potatoes and asparagus. Yum.

  28. Justine says:

    Just made this tonight — fabulous! So good. Before I made it, my husband wanted to grill the tenderloin for me and said it would never be tender in the oven (“it’s the worst cooking method” — don’t know what he has against roasting) – but he declared this so tender and delicious. The cooking times and temps were right on. Thank you so much!

  29. Gail says:

    I have to say, this was fabulous! I made it for dinner tonight for Valentine’s Day. It seemed so much easier than trying to get reservations :) It was a hit and I was told I could absolutely make this again :) Thanks, Mel and Happy Valentine’s to you!

  30. Gabe says:

    Are ther any cooking time or oven temperature changes necessary if only fixing one tenderloin?

  31. Connie says:

    Well, I said I’d try this and last night I made it! I have to tell you, Mel, that my boyfriend said (while I was preparing it) that he was NOT going to like this. He said: Maple syrup? Vinegar? Molasses? No way am I eating THAT! He told me I was about to ruin a perfectly good pork tenderloin!
    Well, let me tell you…. I told him to at LEAST taste a bite. He did, and all I heard all night was how tender and tasty it was. I had some left over and today he even warmed
    It up and put some on a Kaiser roll. LOL! I only made 1 tenderloin because there are just the two of us, but he wants me to make it again! I did not cut down the rest of the recipe because I like sauce and I’m glad I did. I just love the flavor of this dish! Oh, by the way, I didn’t have any red wine vinegar, so I used apple cider vinegar instead and it was DELICIOUS!
    This is a new “keeper”!! Thanks!!

  32. Melissa says:

    Tried this lovely recipe for dinner tonight…all anyone could say was “it’s to die for”. Thanks for another great recipe to add to my collection!

  33. Jane says:

    I made this for company last week. Yes, it is a bit more involved than my usual marinate-n-bake pork tenderloin. But wow- what a great dish. My guests were totally impressed. Mine did not look as crispy as the photos, but the taste was great. I doubled the sauce because I wanted it extra juicy. I also had to add some water to the reserved glaze because it got too sticky. Served with roasted potatoes, peppers, carrots and mushrooms. Yummy!

  34. Paula says:

    We had this last night. It was wonderful! I love your pork tenderloin recipes and they are making their way to the table more often because of them. Thank you for another great recipe!

  35. Katie says:

    I planned on making this recipe this week and bought a pork loin roast instead of a pork tenderloin (whoops!). Is there a huge difference in these two cuts? Would you recommend using only the tenderloin for the recipe?

  36. Katie says:

    Hi Mel, nevermind about the tenderloin vs. pork loin cuts for this recipe. I found your Sweet Balsamic Glazed Pork Loin recipe and will try that! It looks great!

  37. Wendy says:

    Hi Mel, I have the same question as above. Can I use a pork Loin for this? I understand they are different but would it work to just roast it a bit longer? Thanks

    • Mel says:

      Wendy – Definitely worth a try just keep an eye on the baking time. It will probably need longer since pork loins are generally thicker. Don’t overbake or it will be dry – I find that pork loins bake up dryer than pork tenderloins. Good luck!

  38. Jenn says:

    Just served this to my family tonight, FABULOUS!!

  39. Giancarlo says:

    Look forward to trying this. Can I go without Cornstarch? I don’t think I’ve ever seen it here in the UK unless it’s called something else. We have Cornflower which is a thickening agent. Not sure if related.

    • Mel says:

      Giancarlo – I think using the cornflower should work just fine; sounds like it’s similar if not the same as cornstarch.

      • Giancarlo says:

        Thank you Mel. Hard to get decent Maple syrup here too. Lucky enough to find a medium grade one but supermarkets don’t really stock proper stuff. Most of it is maple flavoured. Needless to say I’ll be bringing some back when I eventually get to go on holiday to the US.

  40. Lisa says:

    I just made this for Sunday dinner and it was delicious. I made a couple changes though- I didn’t have maple syrup so I used honey instead and I added a couple of pinches of cayenne pepper too. I served it with roasted potatoes and carrots and homemade dinner rolls. Thanks for the great recipe!

  41. Erika says:

    Made this for our family of 5. Absolutely amazing! It was a little tougher to eat for my 11 month old who have no teeth yet, but everyone else had the thumbs up! Definitely a keeper.

  42. Bet says:

    This was so, so good! I loved the flavor! I think next time I’ll skip the final glazing step with the extra syrup since that was a little on the sweet side for me. We will definitely be making this again soon!

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