Pork Tenderloin with Maple Glaze
Elevate your dinner table with this irresistible Pork Tenderloin with Maple Glaze, a dish that effortlessly blends savory and sweet flavors for a show-stopping centerpiece. Perfectly seasoned and seared pork tenderloins are roasted to juicy perfection, then bathed in a luscious maple glaze infused with Dijon mustard, apple cider vinegar, and fragrant fresh herbs like rosemary and thyme. A hint of cinnamon adds a subtle warmth, making this dish perfect for cozy family dinners or special occasions. With just 15 minutes of prep and a quick sear-to-roast technique, you'll have a gourmet-quality meal ready in under an hour. Serve it with roasted vegetables or creamy mashed potatoes for a flavorful, well-rounded feast!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground cinnamon
- 0.5 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- 1 teaspoon (chopped) fresh rosemary
- 1 teaspoon (chopped) fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels, then rub them with the olive oil, ensuring they are evenly coated.
Season the pork with kosher salt, ground black pepper, garlic powder, and ground cinnamon, rubbing the spices all over the tenderloins.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside temporarily.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the maple syrup, Dijon mustard, and apple cider vinegar. Bring the mixture to a simmer, stirring frequently until slightly thickened, about 2 minutes.
Add the fresh rosemary and thyme to the glaze, stirring to distribute the herbs evenly.
Return the pork tenderloins to the skillet and spoon some of the glaze over the top of the meat.
Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing. This helps retain the juices.
Slice the pork tenderloins into medallions, drizzle with the remaining glaze from the skillet, and serve warm.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 106.2 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 76 mg | 6% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4239 mg | 90% | |
*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.
