Maple glazed pork tenderloin
This maple glazed pork tenderloin recipe is an easy and delicious way to prepare juicy, flavourful pork tenderloin. The pork is seasoned with a simple dry rub, seared until beautifully browned, and then baked in a sweet and savoury maple-garlic glaze. Ready in about an hour, it’s easy enough for a weeknight dinner but impressive enough to serve to guests.
Table of contents
- Why I love this recipe
- Key ingredients you need to make maple glazed pork tenderloin
- Substitutions and variations
- How to make this recipe
- How to serve
- Frequently asked questions
- What temperature should pork tenderloin be cooked to?
- How do you keep pork tenderloin from drying out?
- Should I sear pork tenderloin before baking it?
- What is the difference between pork loin and pork tenderloin?
- Can I prepare maple glazed pork tenderloin ahead of time?
- Can I use pancake syrup instead of pure maple syrup?
- Can I use honey instead of maple syrup?
- How long should pork tenderloin rest before slicing?
- Related recipes
- Recipe
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
Tender and juicy: Searing the pork first creates a beautiful crust, while finishing it in the oven keeps the inside tender and juicy.
An irresistible maple glaze: Real maple syrup, garlic, soy sauce and rice wine vinegar create a sauce that’s sweet, savoury and tangy.
Easy to prepare: The recipe requires very little hands-on preparation and most of the ingredients are pantry staples.
Perfect for entertaining: You can apply the dry rub earlier in the day, making this an easy main course when you’re having people over.
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!
Garlic powder Garlic powder is perfect for the dry rub because it coats the pork evenly and adds plenty of flavour without burning when the tenderloin is seared. We save the fresh garlic for the maple glaze!
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. Rice 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!
Substitutions and variations
Soy sauce: Tamari can be substituted for soy sauce.
Rice wine vinegar: You can use red wine vinegar or white wine vinegar instead.
Maple syrup: If you don’t have maple syrup (and please do not use table syrup or pancake syrup) then honey can be used. This will give you honey glazed pork tenderloin which is also super delicious.
Dry rub: 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!
Frying oil: If you prefer to sear your pork tenderloin in vegetable oil or another neutral cooking oil instead of olive oil, you can absolutely do that.
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!
Tips for the best pork tenderloin
Don’t skip the sear. It creates flavour and that beautiful browned exterior.
Use a meat thermometer. Cook until the thickest part reaches 145°F, rather than relying solely on cooking time.
Don’t overcook it. Pork tenderloin is lean and can dry out if cooked too long.
Let it rest. Give it about 5 minutes before slicing.
Thicken the glaze separately. Reducing the pan juices after the pork comes out gives you that gorgeous glaze rather than a thin sauce.
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.
Frequently asked questions
What temperature should pork tenderloin be cooked to?
Pork tenderloin should be cooked to an internal temperature of 145°F (63°C), measured in the thickest part of the meat with an instant-read thermometer. Once it reaches this temperature, remove it from the oven and allow it to rest before slicing. The resting time allows the juices to redistribute and helps keep the pork tender and juicy.
How do you keep pork tenderloin from drying out?
The most important thing is not to overcook it. Pork tenderloin is a very lean cut of meat, so it can become dry if cooked for too long. Use a meat thermometer rather than relying only on cooking time, and remove the pork from the oven when it reaches 145°F (63°C). Let it rest for about 5 minutes before slicing.
Should I sear pork tenderloin before baking it?
We highly recommend it! Searing the pork tenderloin before putting it in the oven creates a beautifully browned exterior and adds plenty of flavour. It only takes a few minutes and makes a big difference in the finished dish.
What is the difference between pork loin and pork tenderloin?
Despite their similar names, pork loin and pork tenderloin are two different cuts of meat. Pork tenderloin is long, narrow and very tender, while pork loin is considerably larger and wider. They also require different cooking times, so we don’t recommend substituting pork loin directly in this recipe.
Can I prepare maple glazed pork tenderloin ahead of time?
Yes. You can season the pork tenderloin with the dry rub several hours ahead of time and keep it covered in the refrigerator. You can also prepare the ingredients for the maple glaze in advance. When you’re ready to cook, proceed with searing and baking the pork as directed.
Can I use pancake syrup instead of pure maple syrup?
Please don’t! Pure maple syrup has a distinctive flavour and is an important part of the glaze in this recipe. Pancake or table syrup is usually made primarily with corn syrup and artificial or natural flavourings and will not give you the same result. If you don’t have pure maple syrup, we prefer using honey instead.
Can I use honey instead of maple syrup?
Yes. Honey can be substituted for the maple syrup. The flavour will obviously be different, but you’ll end up with a delicious honey glazed pork tenderloin instead. Because honey can vary in sweetness, taste the glaze and adjust the other ingredients if necessary.
How long should pork tenderloin rest before slicing?
Let the pork tenderloin rest for about 5 minutes before slicing. Cutting it immediately can cause more of its juices to run out onto the cutting board. A short resting period helps keep those juices in the meat where they belong.
Related recipes
If you love this maple glazed pork tenderloin recipe, then I know you will also love these mains!
Greek Pork and celery with egg lemon sauce, Hoirino me selino (Χοιρινό με σέλινο αυγολέμονο)
Pork souvlaki (Σουβλάκι χοιρινό)
Easy pan-fried pork medallions
Pork tenderloin and rice (Χοιρινό φιλέτο με ρύζι)
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Recipe
Maple glazed pork tenderloin
Equipment
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
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!
Maple makes the best glaze! Can your parents adopt me?
🙂 They may not adopt you, but they would definitely feed you anytime you wanted! 🙂 Thanks Dorothy! xoxo Helen & Billie
Seriously the best recipe! Turns out every time I make it and always a winner in my house!
Oh yay!!! So happy to hear that you love this recipe! Thank you for letting us know 🙂 xoxo Helen & Billie
Made this for a dinner party and it was really tasty! Everyone loved the sauce. It was easy to prepare so I wasn’t too busy during the party. I did the rub in the morning and did the searing/cooking that evening.
I would probably double the sauce next time. I put what I had into a bowl and people put extra on their meal at the table.
Thank you Kathy! We are so happy to know that you tried our recipe with guests and everyone loved it! Especially happy to know that you found it easy so that you could actually enjoy your company! Hope you continue to find much to love here with us! xoxo Helen & Billie
I was expecting a little more Maple flavour, but it was good and the pork tenderloin was really moist.
Thank you Jennifer! If you want more maple flavour you can try brushing on some additional maple syrup half way through the baking process. Glad you enjoyed the recipe! xoxo Helen & Billie
Ridiculously easy. Ridiculously good
Oh that is great to hear Christina! Thank you so much for trying our recipe, and we are thrilled that you loved it! Hope you continue to find much to love here with us 😉 xoxo Helen & Billie
Delicious
Thank you so much! So glad you loved it 🙂 xoxo Helen & Billie