We are big fans of pork tenderloin at our house and I have lots of yummy pork recipes here on the blog. It is easy to prepare and doesn’t dry out. Whenever I have to do a large group dinner it is always my go to main dish.
Several weeks ago I was in charge of a holiday dinner at church for about 85 women. We served roasted 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. Dessert was these yummy pumpkin cheesecake bars. The menu was pretty much a homerun!
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 people with 3 slices a piece. That is how I figured it for our church dinner.
The flavor is pretty amazing. You use a combination of molasses and real maple syrup along with some ginger and smoked paprika. Smoked Paprika is one of my favorite seasonings and if you haven’t used it before – you need too! Love, love, the smoky flavor of it. Don’t substitute in regular paprika in this recipe.
You start out by coating the pork in a mixture of cornstarch, sugar and salt. Be sure to coat the whole thing.
Then brown it in a pan with some hot oil. Get it browned on all sides. Place it on a greased cookie sheet.
Baste it with the maple glaze before baking.
The glaze is going to create a little bit of a mess on your cookie sheet but I promise it is worth it. You could also cover it with some foil. Be sure and pull it out when it is slightly undercooked and let it sit for 10 minutes. It will continue to cook during this time.
Baste it again when it comes out of the oven, let it rest for about 10 minutes and then slice. Serve with the sauce that you had set aside. (see recipe below)
The meat is moist, tender and so delicious! I have made it a few times since the church dinner we enjoyed it so much.
- 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 canola
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.
Recipe from Mel’s Kitchen Cafe
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