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A combination of maple syrup and molasses makes this maple glazed pork tenderloin tender and full of amazing flavor. It will become a family favorite.
Why You’ll Love This Recipe!.
- This maple glazed pork tenderloin looks and tastes fancy but it is so easy to make. It is perfect for a weeknight meal and it can easily feed a crowd.
- There is no marinading involved with this recipe so you don’t have to plan ahead.
- The recipe uses pork tenderloin which is a nice tender, lean cut of meat.
Perfect Large Group Menu Idea
- Pork tenderloin is one of my favorite things to serve at a large group event. Several weeks ago I was in charge of a holiday dinner at church for about 85 women. We served maple glazed pork tenderloin along with my family’s favorite rice pilaf. We had a yummy salad with apples and gorgonzola on it and slow cooker cinnamon honey carrots. The menu was pretty much a home run!
- I like to purchase the pork tenderloin that comes with two pieces vacuumed sealed together. It weighs about 2.5 lbs. I found that this size package can feed about 8 – 10 people with 2-3 slices a piece.
Ingredients
- Pure maple syrup. Do not use imitation or pancake syrup!
- Molasses light or mild
- Red wine vinegar
- Smoked paprika. Do not substitute regular paprika, use smoked paprika.
- Ground ginger
- Cornstarch
- Sugar
- Sea salt
- Ground black pepper
- Pork tenderloins. I used 2 tenderloins that were about 1 1/2 pounds each
- Canola oil or vegetable oil.
How to Make Maple Gazed Pork Tenderloin
- Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
- Whisk cornstarch, sugar, salt, and black pepper together in a 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).
- 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.
- Transfer the tenderloins to a lightly greased baking sheet.
- 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.
- 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 (not the set aside glaze). Let the pork rest for 10 minutes.
- 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.
- Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
Tip from Leigh Anne
- The glaze is going to create a little bit of a mess on your cookie sheet as it cooks but I promise it is worth it. You can cover the baking sheet with some foil for easier cleanup.
- Be sure and pull out the pork from the oven when it is 140 degrees F. It will be slightly undercooked but will continue to cook as it rests for 10 minutes when it is slightly undercooked and let it sit for 10 minutes.
- One of your tenderloins may be smaller than the other and will cook faster. Be sure and use a meat thermometer to watch the internal temperature of the meat. If one cooks faster than the other, just remove it from the oven.
Frequently Asked Questions
How long will pork tenderloin keep?
After it is cooked, the pork tenderloin will keep 4-5 days 9in an airtight container in the refrigerator. Uncooked, raw pork tenderloin will keep up to 3 days in the refrigerator. If you need longer, put it into the freezer.
Can pork be pink?
Pork can be light pink, you just don’t want it dark pink or bloody. The National Pork Board recommends cooking pork to 145 degrees F with a three minute rest. Overcooking pork will dry it out and make it tough. For this recipe we are cooking it to 140 F with a ten minute rest which will bring it up to 145 degrees F.
Are pork loin and pork tenderloin the same thing?
Although their names are similar, pork loin and pork tenderloin are different. A pork loin is bigger and thicker and weighs 3-5 lbs.. A pork tenderloin is smaller and thinner and usually weighs 1-2 pounds.
For more delicious pork tenderloin recipes try these:
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Maple Glazed Pork Tenderloin
Maple Glazed Pork Tenderloin
Prep:20 minutes
Cook:20 minutes
0 minutes
Total:40 minutes
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 Tbsp red wine vinegar
- 1/4 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/4 cup cornstarch
- 2 Tbsp sugar
- 1 Tbsp table salt
- 2 tsp ground black pepper
- 3 lb pork tenderloins 2 tenderloins about 1 1/2 pounds each
- 2 Tbsp canola oil
Instructions
- 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.
- 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).
- 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.
- Transfer the tenderloins to a lightly greased baking sheet.
- 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.
- 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.
- 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.
- Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
Tips & Notes:
- The glaze is going to create a little bit of a mess on your cookie sheet but I promise it is worth it. Â You can cover the baking sheet with some foil for easier cleanup.
- Be sure and pull out the pork when it is 140 degrees F, it will be slightly undercooked but will continue to cook as it rests for 10 minutes.when it is slightly undercooked and let it sit for 10 minutes.
- One of your tenderloins may be smaller than the other and will cook faster. Be sure and use a meat thermometer to watch the internal temperature of the meat. If one cooks faster than the other, just remove it from the oven.
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Nutrition Facts:
Calories: 349kcal (17%) Carbohydrates: 28g (9%) Protein: 35g (70%) Fat: 10g (15%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 111mg (37%) Sodium: 967mg (42%) Potassium: 878mg (25%) Fiber: 1g (4%) Sugar: 23g (26%) Vitamin A: 37IU (1%) Vitamin C: 1mg (1%) Calcium: 57mg (6%) Iron: 2mg (11%)
JILL says
understanding that pork loin is different from the tenderloin do you think that you could still cook a pork loin using these flavorings?
Meredith Allen says
I havre been looking for the perfect pork tenderloin recipe and found it here! This is fantastic and full of flavor. Thanks for sharing!
Trina Floyd says
Just made this tonight and my whole family loved the dish. This pork loin was easy to make. It has a sweet and taste and very tender.
Leigh Anne says
Trina, So glad you enjoyed it! We love pork tenderloin at our house.