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    Home » Recipes » Dinner

    Published: Nov 11, 2021 · Modified: Nov 11, 2021 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    ADDICTIVE Maple Glazed Pork Tenderloin

    Jump to Recipe Pin Recipe
    Pork Tenderloin on serving platter with text overlay
    Pork Tenderloin on serving platter with text overlay

    This addictive Maple Glazed Pork Tenderloin is moist, tender pork covered in a sweet, sticky maple syrup sauce. It’s an amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining and holidays. 

    Close up view of slice Maple Glazed Pork Tenderloin this recipe
    This pork tenderloin is excellent alternative to turkey at Thanksgiving. Plus it's great for Christmas Dinner and dinner parties.
    Skip to:
    • 🍳  Why cast iron?
    • 🍁 Ingredients
    • 🔪 How to make maple glazed pork tenderloin
    • 🥗 What to serve with pork tenderloin
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 📖 More cast iron skillet recipes
    • 👨🏼‍🍳 Tips & Tricks
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    This maple glazed pork tenderloin recipe is the bomb.com. One bite and you will forever be addicted! The pork is moist and tender on the inside with a perfectly crispy, golden crust on the outside, all covered in a delicious maple-mustard sauce. 

    This recipe has fancy, sophisticated vibes, which makes it perfect for holidays or dinner guests. It would make an delicious alternative for Thanksgiving turkey. Yet it is still perfectly acceptable to serve for a weeknight family dinner. What’s most important is that every. last. bite. gets eaten every time I serve it. I promise I am not exaggerating. 

    The original recipe is America’s Test Kitchen Maple Glazed Pork Tenderloin, but we slightly simplified a few steps. We left everything else the same because… it really is an amazing recipe as is! 

    If you can't get enough pork tenderloin this Honey Butter Pork Tenderloin is an all-time family favorite that only requires 5 ingredients. Yummy!

    🍳  Why cast iron?

    Cast iron skillets (affiliate) are my absolute favorite for this recipe. They get extra hot and retain their heat, which makes them perfect for searing the pork tenderloin. They can also be put right into the oven, so no need to transfer the pork to a different pan and create more dishes. Plus, they last forever and are super easy to clean. 

    I highly recommend using a cast iron for this recipe. If you don’t have a cast iron or ovenproof skillet, you can sear the meat in a nonstick skillet and then transfer it to a rimmed baking sheet.

    🍁 Ingredients

    Ingredients for pork tenderloin with text overlay
    Have all your ingredients measured and ready before you start cooking.

    Maple syrup: Use real maple syrup, not the fake stuff.
    Molasses: You can use light or dark molasses.
    Bourbon: Adds great flavor that really complements the maple syrup and molasses.
    Cinnamon: Just a bit for extra flavor.
    Cloves: A little goes a long way to add a boost of flavor.
    Cayenne pepper: A pinch of cayenne will help balance the sweetness of the syrup.
    Cornstarch: Coating the pork in cornstarch will give it a crispy, golden crust.
    Sugar: The sugar will caramelize on the crust of the pork for extra crispiness.
    Salt: I prefer kosher, but table salt will also work.
    Pepper: Just regular ground black pepper.
    Pork tenderloins: They usually come in packs of two. Shoot for about 5 lbs of meat total.
    Oil: A few tablespoons of canola oil, vegetable oil, or olive oil.
    Whole-grain mustard: Another main flavor, mustard tones down the sweetness of the syrup and adds more depth. Dijon mustard can be used as a substitution.

    🔪 How to make maple glazed pork tenderloin

    • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside. 
    • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet. 
    • Pat prepared pork tenderloins very dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off. 
    • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well. 
    • Add maple syrup mixture to the skillet and simmer on medium heat for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the glaze and set aside.
    Step-bystep instructions for making Maple Glazed Pork Tenderloin.
    Coat and sear the pork, then pour in the maple sauce and bake. Coat in the glaze and serve with maple-mustard sauce.
    • Place the skillet in the oven at 375°F and cook for 12-20 minutes, until an instant-read thermometer (affiliate)stuck in the middle of the pork registers 130°. Then remove from the oven and use a silicone brush to rub pork tenderloins with the remaining glaze from the pan.
    • Place pork back into the oven for another 2-4 minutes, until the meat thermometer reads 140-145°. 
    • Transfer tenderloins from the skillet to a cutting board. Let the pork rest uncovered on a for 10 minutes. 
    • While the meat is resting, combine the remaining ¼ cup maple syrup, mustard, and reserved maple glaze in a small bowl.
    • After resting, slice the meat and serve with maple mustard sauce.

    🥗 What to serve with pork tenderloin

    This is the best pork tenderloin for entertaining and special occasions. It just has that special feel to it. This would make a phenomenal Christmas dinner, Thanksgiving alternative to turkey, or meal for a rehearsal dinner. It is also great for serving dinner party guests over the weekend. 

    You could serve this with a variety of sides, but here are some of my favorite options.  

    • Buttery Dinner Rolls - The easiest dinner rolls! Soft, fluffy, and perfectly golden rolls that only take a few minutes of hands-on time. 
    • Orange Cranberry Rice - Slightly sweet and perfect for fall. Recipe coming soon!
    • Autumn Chopped Salad - The absolute perfect fall salad topped with pears, candied nuts, cheese, cranberries, and bacon. 
    • Crispy Roasted Brussels Sprouts - Salty and full of crispy edges! Plus you can add a drizzle of balsamic glaze to take them to the next level. 
    • Green Beans Almondine - Sounds fancy, but they are so simple! Skillet green beans with toasted almonds and fresh lemon. 
    • Baked Sweet Potatoes - The sauce from this recipe is amazing with the flavor of sweet potatoes.

    👨‍👩‍👧‍👦 For a crowd

    If you want to double this and serve it to a crowd, you will have to use two skillets. One large 12-inch skillet can fit two tenderloins. My number one tip for success when doubling this recipe is to have all the ingredients measured and ready to go before you start. This will prevent chaos later.

    Also, if you have a friend who can lend you their hands for a few minutes to help glaze or make the sauce, that is always helpful. I also highly recommend serving it with make-ahead or easy sides so that you can focus on just cooking the pork. See “Serving ideas” above for side suggestions.

    Overhead of full meal with Maple Glazed Pork Tenderloin, rice, biscuits, and broccoli
    Serve with biscuits, rice, and roasted veggies for a complete meal.

    🙋 Questions and Answers

    How long does Maple Glazed Pork Tenderloin last?

    If you store your cooked pork tenderloin in an air-tight container in the fridge, it should last up to 5 days. The raw pork will last up to 3 days in the fridge before cooking. If you need it to last longer than 3 days, freeze it and thaw before cooking.

    How do I keep pork tenderloin moist?

    Pork is known for drying out easily, but tenderloins are easier to keep moist. First, avoid overcooking it. While it is baking, check the temperature often. It can go from “not quite done” to “super dry” in just a few minutes. The pork will continue to cook for a few minutes in the pan before you slice it, so remove it 1-2 degrees below the target temperature.
    Second, if you aren’t serving your pork immediately after slicing, loosely cover it with tin foil. This will trap the moisture and prevent excess air exposure from drying it out. 
    Third, drizzle sauce on top to keep it moist.

    What’s the difference between pork tenderloin and pork loin?

    Although they sound similar, they are quite different cuts of meat and cannot be substituted for one another. Pork loin, technically called pork loin roast, is a much thicker cut of meat that is best cooked low and slow. Pork tenderloin is a much thinner cut of meat that is best cooked quickly with higher heat.

    What is “silverskin” and how do I remove it?

    You are almost guaranteed to find a layer of silvery-white connective tissue on your pork tenderloin. This is the silverskin. Unlike the other fat on your pork, it won’t melt or cook off because it is not solely fat. Before cooking, it is essential that you remove the silverskin. Simply use a sharp knife to trim it off as you would a thick layer of fat.

    To what temperature should I cook pork tenderloin?

    The safe temperature for pork tenderloin is anywhere between 145-160°F, but we prefer ours around 150-155°F. Use a thermometer placed into the thickest part of the tenderloin to measure the temperature.

    Can pork tenderloin be pink?

    Technically pork tenderloin can be slightly pink inside, but should not be dark pink or bloody. We prefer our pork medium-well or well done. This article has a fantastic picture (upper right-hand side) showing the color of pork at different temperatures.

    Close up view of slice Maple Glazed Pork Tenderloin
    This pork tenderloin is excellent alternative to turkey at Thanksgiving. Plus it's great for Christmas Dinner and dinner parties.

    📖 More cast iron skillet recipes

    • 5-Ingredient Honey Butter Pork Tenderloin - Another pork tenderloin favorite seasoned with creole seasoning and thyme, then drizzled with a sweet honey butter sauce. 
    • Buttery Dinner Rolls - Soft, tender rolls that are super easy to make using frozen rolls, butter, and simple herbs. 
    • Skillet Roasted Corn - The most flavorful corn dish! Frozen corn caramelized with onions and garlic makes a fast side dish that always gets rave reviews.

    👨🏼‍🍳 Tips & Tricks

    • Shake off the excess cornstarch to avoid a gummy crust.
    • The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking. 
    • Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
    • Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Pork tenderloin on serving platter with maple sauce

    Mind-Blowing Maple Glazed Pork Tenderloin

    This addictive Maple Glazed Pork Tenderloin is moist, tender pork covered in a sweet, sticky maple syrup sauce. It's an amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining and holidays.
    4.7 from 10 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 424kcal
    Author: Borrowed Bites

    Ingredients

    • ¾ cup maple syrup divided
    • ¼ cup molasses dark or light
    • 2 tablespoon bourbon
    • ⅛ teaspoon cinnamon
    • Pinch of cloves
    • Pinch of cayenne pepper
    • ¼ cup cornstarch
    • 2 tablespoon sugar
    • 1 tablespoon salt
    • 2 teaspoon pepper
    • 2 pork tenderloins (about 5 lbs total) trimmed and silverskin removed
    • 2 tablespoon vegetable oil
    • 1 tablespoon whole-grain mustard
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375°F.
    • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
    • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
    • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
    • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
    • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the glaze and set aside.
    • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
    • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
    • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
    • While the meat is resting, combine the remaining ¼ cup maple syrup, mustard, and reserved glaze in a small bowl.
    • After resting, slice meat and serve with maple mustard sauce.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Shake off the excess cornstarch to avoid a gummy crust.
    • The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking. 
    • Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
    • Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

    Nutrition

    Calories: 424kcal | Carbohydrates: 48g | Protein: 35g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 1290mg | Potassium: 982mg | Fiber: 1g | Sugar: 39g | Calcium: 84mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!
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    Comments

    1. Julie Lepage says

      April 26, 2022 at 8:18 am

      5 stars
      I loved this recipe , the whole family enjoyed it. I will definitely make this again , so easy and tasty. My son said it was restaurant worthy. 🙂

      Reply
      • Danielle says

        April 26, 2022 at 9:09 am

        It is so kind that you would take the time to leave a comment! Please tell your son that his comment made my day!

        Reply
    2. Genie says

      December 31, 2021 at 6:21 am

      Can the tenderloin be cooked in the grill in a cast iron pan

      Reply
      • Misty says

        January 01, 2022 at 9:28 pm

        Hi Genie! I have never made mine that way before, so I can't say for sure how it will turn out. If you give it a try, let us know how it goes!

        Reply
    3. Alyssa says

      December 10, 2021 at 9:27 am

      5 stars
      This was delicious and so easy to make! Definitely a keeper.

      Reply
      • Danielle says

        December 10, 2021 at 10:49 am

        Yay! We love this one! And thank you so much for taking the time to let us know!

        Reply
    4. Carmen M Strand says

      December 06, 2021 at 5:26 am

      5 stars
      A definite keeper! I made this with cinnamon roasted butternut squash and a side salad as an easy weeknight meal (and to test to see if it would be good for a holiday meal) and this tenderloin was amazing and will be on the Christmas dinner menu (along with the butternut squash). I highly recommend trying this recipe.

      Reply
      • Danielle says

        December 06, 2021 at 9:57 am

        So happy to hear you like it as much as we do! And thanks for taking the time to let us know!

        Reply
    5. Nikki says

      January 23, 2021 at 1:27 pm

      Would it be ok with jus one tenderloin I think two would be too much for 3 people?

      Reply
      • Danielle says

        January 23, 2021 at 2:06 pm

        Yes, one would be perfect for 3 people. Just half the other ingredients as well.

        Reply
    6. Teresa says

      December 23, 2020 at 10:43 pm

      Would it still work if I left out the bourbon? I don’t want to buy some just for this as we don’t drink any alcohol so would have no other use for it.

      Reply
      • Danielle says

        December 24, 2020 at 2:57 am

        Feel free to leave it out. It will still be delicious!

        Reply
    7. YtheWait says

      October 01, 2020 at 3:28 am

      Perfect Dish for tonight!!!!!!

      Reply
      • Misty says

        October 01, 2020 at 10:02 am

        Hope you enjoy it!

        Reply
    8. Harmony says

      September 23, 2020 at 10:52 am

      5 stars
      We ate every last bite of this pork. I think this would be really good for serving family when they come for the holidays!

      Reply
      • Misty says

        September 23, 2020 at 10:52 am

        Yes, it's a great option for Christmas or New Years! Glad you liked it!

        Reply

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