Learn how to make this delicious and easy maple syrup and garlic glazed pork tenderloin
Our parents often gift us pork tenderloin. It’s true. It’s weird, but it’s true. It’s not unusual for our parents to go shopping, find things on sale, and then buy plenty to spread the savings. A regular visit to their home may have us 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. The love to serve it as a meze, like pork with leeks, and they often turn to it for an easy yet delicious meal like pork tenderloin and rice.
Although we love all of those recipes, sometimes, we like to change things up a bit and we make maple-glazed pork tenderloin. This recipe is so delicious, you will definitely make it over and over again.
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! We also like to heat up our 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!
What you need to make maple glazed pork tenderloin
- Pork tenderloin (2 tenderloins will feed 6 – 8 people)
- Olive oil
- Granulated garlic
- Dry mustard
- Salt & Pepper
- Maple syrup
- Rice wine vinegar
- Soy sauce
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.
Great sides for maple glazed pork tenderloin:
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Maple glazed pork tenderloin
- 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
- 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!