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This Maple Glazed Pork Tenderloin is your ticket to a hassle-free, delectable dinner, blending the sweetness of maple with savory spices in a recipe that’s as easy to make as it is to enjoy. Ready in just 35 minutes, it’s perfect for any night of the week.
Quick And Easy Maple Glazed Pork Tenderloin
This Maple Glazed Pork Tenderloin recipe is my go-to when I need a quick yet fabulous meal. In just 35 minutes, I transform a simple pork tenderloin into a masterpiece, coated in a heavenly blend of maple syrup and Dijon mustard. The result? A juicy, flavor-packed dish that’s both effortless to make and a surefire crowd-pleaser at any table.
Here’s What You’ll Need
- Pork Tenderloin: This is a cut of meat from the muscle that runs along the backbone of a pig. If pork isn’t your thing, you could try this with chicken breast or turkey tenderloin.
- Salt and Pepper: Feel free to adjust the quantities to your taste.
- Olive Oil: You’ll need this to sear the pork. You can substitute it with other vegetable oils, like canola or avocado oil.
- Maple Syrup: It adds a natural sweetness and creates a beautiful glaze. If maple syrup isn’t available, honey is a great alternative.
- Dijon Mustard: This gives the glaze a tangy depth. You can also use whole grain mustard or even a bit of yellow mustard in a pinch.
- Garlic: Minced garlic adds a punch of flavor. Feel free to sub with garlic powder, though the flavor might be slightly different.
- Apple Cider Vinegar: It brings a slight tang and balances the sweetness of the glaze. White wine vinegar or even lemon juice can be used as substitutes.
- Fresh Thyme: This herb complements the pork beautifully. You can use dried thyme if you don’t have any fresh, just use it in a smaller quantity as it’s more concentrated.
Making this Maple Glazed Pork Tenderloin is a breeze, trust me! It’s one of those dishes that sounds fancy but is actually super simple to whip up.
Preheat The Oven
First things first, let’s get that oven heated up to 375°F (190°C). It’s crucial for ensuring the pork cooks evenly and gets that perfect roast.
Season And Sear The Pork
Now, grab your pork tenderloin and give it a good rub with salt and pepper. Next up, heat some olive oil in an ovenproof skillet over medium-high heat. Once it’s hot, add your seasoned pork. We’re going to sear it for about 2-3 minutes per side. You’re looking for a nice brown crust all over.
Mix The Glaze And Glaze The Pork
Take a bowl and whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and thyme. Brush half of that yummy glaze all over the pork. Make sure you cover it nicely.
Roast In The Oven
Pop the skillet in and roast the pork for 15-20 minutes. Remember to check its internal temperature – we’re aiming for 145°F (63°C). Halfway through, let’s brush it with the rest of the glaze.
Rest And Serve
Once the pork is cooked, let it rest for 5-10 minutes. This step is super important – it makes sure all those juices stay in the meat, keeping it moist and tender. Then, just slice it up and drizzle any leftover glaze from the skillet on top.
Frequently Asked Questions
How do I know when the pork tenderloin is fully cooked?
The safest way is to use a meat thermometer. Pork tenderloin is done when the internal temperature reaches 145°F (63°C). If you don’t have a thermometer, look for the pork to be slightly pink in the middle after 15-20 minutes of roasting.
Can I prepare this dish ahead of time?
Yes, you can! You can sear the pork and prepare the glaze a day ahead. Just keep them in the fridge separately. When you’re ready to eat, brush the pork with the glaze and roast it in the oven as instructed.
Is there a way to make the tenderloin less sweet?
Sure! If you prefer a less sweet glaze, you can reduce the amount of maple syrup or replace some of it with a bit of chicken broth or water. This will tone down the sweetness while still maintaining a nice flavor balance.
Expert Tips
- Let the Meat Rest Before Searing: Allow the pork tenderloin to sit at room temperature for about 20-30 minutes before cooking. This helps in even cooking and ensures a juicier tenderloin.
- Don’t Skip Searing: Searing the pork on all sides before roasting not only adds a flavorful crust but also locks in the juices, resulting in a more succulent dish.
- Use Real Maple Syrup: For the best flavor, opt for real maple syrup over artificial pancake syrups. The natural sweetness and depth of flavor from real maple syrup make a big difference.
- Check Internal Temperature Regularly: To avoid overcooking, start checking the internal temperature of the pork a few minutes before the recommended time. Remember, the temperature will continue to rise a few degrees while it rests.
Storage
Wrap leftover tenderloin in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh in the fridge for up to 3 days.
To freeze, wrap the pork securely in freezer-safe wrap or place it in a freezer bag, squeezing out as much air as possible. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating.
Discover More Delicious Pork Recipes
- Pork Schnitzel
- Air Fryer Ranch Pork Chops
- Slow Cooker Pork Chops
- Apple Cider Glazed Pork Chops
- Perfect Pork Tenderloin
- Easy Banh Mi Sandwich
- Toad In The Hole
- Bacon Wrapped Pork Tenderloin
- Garlic Butter Pork Tenderloin
Maple Glazed Pork Tenderloin
Ingredients
- 1 pork tenderloin about 1 to 1.5 pounds
- salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork tenderloin with salt and pepper. In an ovenproof skillet, heat the olive oil over medium-high heat. Add the pork and sear until all sides are browned, about 2-3 minutes per side.
- In a bowl, mix together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and thyme.
- Brush the pork with half of the maple syrup mixture.
- Place the skillet in the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Halfway through, brush the pork with the remaining glaze.
- Let the pork rest for 5-10 minutes before slicing. Serve with the glaze from the skillet drizzled over the top.
Tips & Notes:
- Pork Tenderloin Size: This recipe is versatile for different sizes of pork tenderloin. If your tenderloin is larger or smaller than the average 1 to 1.5 pounds, adjust cooking times accordingly.
- Oven Temperatures: All ovens vary, so keep an eye on your pork, especially towards the end of the cooking time. Use a meat thermometer to ensure it reaches the safe internal temperature of 145°F (63°C).
- Resting the Meat: Allow the pork to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute, making the meat more tender and flavorful.
- Glaze Variations: Feel free to tweak the glaze to your liking. Add more maple syrup for sweetness, or more mustard for a tangier flavor.
