Maple Glazed Pork Tenderloin
Experience the perfect balance of sweet and savory with this irresistible Maple Glazed Pork Tenderloin recipe! Featuring succulent pork tenderloins seared to golden perfection and basted in a luscious blend of maple syrup, Dijon mustard, soy sauce, and apple cider vinegar, this dish is a celebration of rich, bold flavors. The glaze caramelizes beautifully in the oven, creating a sticky, flavorful coating that pairs perfectly with the tender, juicy meat. Ready in just 45 minutes from start to finish, this recipe is a showstopper for weeknight dinners or special occasions alike. Serve these savory-sweet medallions with roasted vegetables or a crisp seasonal salad for a meal that truly shines. Perfect for pork lovers and fans of quick, elevated recipes, this dish is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels and season them all over with salt and black pepper.
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, and minced garlic until well combined. This will be your glaze.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Sear the pork tenderloins on all sides, about 2-3 minutes per side, until they are golden brown. Remove the skillet from the heat.
Brush the pork tenderloins generously with the maple glaze, using about half of the glaze mixture. Reserve the remaining glaze for later.
Transfer the skillet with the pork tenderloins to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when tested with a meat thermometer.
Remove the skillet from the oven and brush the pork with the remaining maple glaze. Let the tenderloins rest for 5-10 minutes before slicing.
Slice the pork tenderloins into medallions and serve warm, drizzled with any pan juices or additional glaze if desired.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7300 mg | 317% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 212.3 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 87 mg | 7% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4366 mg | 93% | |
*The % Daily Value 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.
