Maple glazed pork tenderloin

Learn to make this simple and delicious maple syrup and garlic glazed pork tenderloin. Prepare your pork tenderloin by using a dry rub and then browning the exterior. Then, bake the tenderloin in a delicious maple and garlic sauce. So good and so full of flavour!

My parents often gift me pork tenderloin. It’s true. It’s weird, but it’s true. It’s not unusual for my parents to go shopping, find things on sale, and then buy plenty to spread the savings. A regular visit to their home may have me (and my siblings) leaving with a 12-pack of facial tissue, a few bottles of dishwashing liquid, and a couple of packs of pork tenderloin, or chickens, or steaks. That is, when our Baba doesn’t drive over himself to drop the stuff off, usually with a prepared dinner too.

Why pork tenderloin you ask? Why not, they would answer. This is the cut of pork they prefer using for pork souvlaki. They love to serve it as a meze, like when they make pork with leeks, and they often turn to it for an easy yet delicious meal like pork tenderloin and rice.

Although I love all of those recipes, sometimes, I like to change things up a bit and make maple-glazed pork tenderloin. This recipe is so delicious, you will definitely make it over and over again.

Why I love this recipe

Using a dry rub on the pork, and then browning it to give it a nice crust, makes all the difference. Do not skip that step! I also like to heat up the glaze to get it nice and thick.

Maple glazed pork tenderloin is easy enough for a weeknight dinner (marinate in your dry rub from the morning!) and fancy enough for company!

Key ingredients you need to make maple glazed pork tenderloin

Pork tenderloin I typically use 2 pork tenderloins to feed between 6 and 8 people. Even if I am only cooking for my family of 4, having leftovers is great. This pork tenderloin is super good tossed into a salad!

Olive oil I use Greek olive oil in this recipe. I know that people say you should not fry in olive oil, but you know what, I do all the time and that is what people in Greece do!

Granulated garlic is coarser than garlic salt or garlic powder. It gives a lovely garlic flavour, and is perfect as a component in the dry rub.

Paprika I use sweet paprika (not smoked) in this recipe. Love the colour and flavour that it provides!

Dry mustard I am a real fan of dry mustard. Concentrated flavour and so versatile.

Maple syrup I am fortunate to live in a place where real maple syrup is abundant, and reasonably priced. Heck, I usually pick it up when it is on sale! It is best to splurge and find the real stuff instead of “fake” maple syrup, which is basically corn syrup I think. The taste difference is remarkable.

Rice wine vinegar You need a bit of acidity to cut through the sweetness of this dish. Red wine vinegar really does the trick.

Soy sauce I typically use low sodium soy sauce when I cook because I like to control the amount of salt that I use.

Garlic Fresh garlic goes into the glaze, for a bit of texture along with the wow garlic flavour!

Salt & pepper Basic seasonings for your taste!

Recipe substitutions

If you prefer to fry your pork tenderloin in vegetable oil or another type of oil, of course go ahead and do that!

If you would rather use tamari sauce instead of soy sauce, that would be perfectly acceptable.

I love my dry rub, but if you prefer to use different spices, go ahead! Ground ginger, ground star anise and ground clove would work well here. Use your imagination, and what you like!

How to make this recipe

Preparation: How to use a dry rub

To make the dry rub, combine all of the ingredients in a bowl and mix together well. Using your hands to rub the dry ingredients all over the pork, on all sides. Let it marinate for at least 30 minutes, or longer. During this time, keep your pork in the refrigerator.

Step 1
Preheat oven to 350 degrees Farenheit.

Step 2
Add oil to your skillet and brown pork tenderloin on all sides until you get a nice crust. This should take approximately 5 minutes per side.

Step 3
Meanwhile, combine the maple syrup, vinegar and soy sauce in a small bowl and mix well.

Step 4
Once your pork has been browned on all sides, transfer it to a baking dish. To the skillet add the garlic and sauté for 2 minutes, stirring regularly. Add the maple syrup, vinegar and soy sauce mixture and use a spatula to help deglaze your pan (that is, use your spatula to scrape up any bits stuck to the bottom of your pan). Transfer your pork back to your pan and turn it to coat it on all sides with the glaze.

Step 5
Return the pork to the baking dish and pour the glaze over the tenderloin in the pan. Bake in the middle rack of your oven for approximately 15 – 20 minutes, or until the internal temperature reaches 145 °F.

Step 6
Transfer your pork to a cutting board and allow to rest for approximately 5 minutes. Meanwhile, pour the liquid from the baking pan into your skillet and cook, stirring regularly, over medium heat until it thickens. Your glaze is ready when you can coat the back of a spoon with it.

Step 7
Pour glaze over your pork tenderloin and serve. Enjoy!

How to serve

I love to serve this slightly sweet and perfectly delicious pork main with simple sides. I usually choose from one of the amazing Greek salads that I grew up on, and I add either some Easy roasted potatoes or something like Rice with fide.

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Recipe

Maple glazed pork tenderloin

Learn how to make this delicious and easy maple syrup and garlic glazed pork tenderloin

4.88 from 16 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Marinating time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 people

Calories: 832kcal

Author: Mia Kouppa

Equipment

• 1 large frying pan
• 1 Roasting pan

Ingredients

• 2 pork tenderloin about 650 grams each
• 1 tbsp olive oil

For the dry rub

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dry mustard
• ½ tsp salt
• ½ tsp pepper

For the glaze

• ½ cup maple syrup
• 3 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 tbsp chopped garlic

US Customary – Metric

Instructions

• Mix together all of the ingredients for the dry rub and rub evenly over your pork tenderloin. Allow to marinate in the refrigerator for at least 30 minutes. Remove from the refrigerator and let rest at room temperature for 10 minutes.
  2 pork tenderloin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp dry mustard, ½ tsp salt, ½ tsp pepper
• Preheat oven to 350 °F
• Add oil to your skillet and brown pork tenderloin on all sides until you get a nice crust. This should take approximately 5 minutes per side.
  1 tbsp olive oil
• Meanwhile, combine the maple syrup, vinegar and soy sauce in a small bowl and mix well.
  ½ cup maple syrup, 3 tbsp rice wine vinegar, 2 tbsp soy sauce
• Once your pork has been browned on all sides, transfer it to a baking dish. To the skillet add the garlic and saute for 2 minutes, stirring regularly. Add the liquid and use a spatula to help deglaze your pan (that is, use your spatula to scrape up any bits stuck to the bottom of your pan). Transfer your pork back to your pan and turn it to coat it on all sides with the glaze.
  2 tbsp chopped garlic
• Return the pork to the baking dish and pour the glaze over the tenderloin in the pan. Bake in the middle rack of your oven for approximately 15 – 20 minutes, or until the internal temperature reaches 145 °F
• Transfer your pork to a cutting board and allow to rest for approximately 5 minutes. Meanwhile, pour the liquid from the baking pan into your skillet and cook, stirring regularly, over medium heat until it thickens. Your glaze is ready when you can coat the back of a spoon with it.
• Pour glaze over your pork tenderloin and serve. Enjoy!

Nutrition

Calories: 832kcal | Carbohydrates: 20g | Protein: 126g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 854mg | Potassium: 2466mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 6mg