Mind-Blowing Maple Glazed Pork Tenderloin

Pork tenderloin on serving platter with maple sauce

4 from 3 votes

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.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dinner

Cuisine: American

Servings:

Calories: 424kcal

Author: Borrowed Bites

Ingredients

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

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.

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