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Maple-Glazed Pork Tenderloin

My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn’t be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. —Colleen Mercier, Salmon Arm, British Columbia.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 3/4 teaspoon salt
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (3/4 pound each)
  • 1 teaspoon butter
  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1-3/4 teaspoons Dijon mustard

Directions

  • Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes.
  • Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat.
  • Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.
Nutrition Facts
5 ounces cooked pork: 264 calories, 7g fat (3g saturated fat), 98mg cholesterol, 573mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
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Reviews

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Average Rating:
  • Judie
    Nov 25, 2019

    We did not think this was very flavorful, certainly does not resemble restaurant fare. The only advantage is the quick cooking time and the small ingredient list. I would not make this again.

  • Sandra
    Nov 22, 2019

    Have not made yet but it seems like a very short amount of cooking time for a tenderloin. Pork is supposed to be completely done (un-pink) before consuming. Right?

  • Ann
    Nov 19, 2019

    No comment left

  • Karen
    Aug 4, 2019

    Per other review, used only one tablespoon apple cider vinegar. Used two tablespoons Dijon mustard. Cooked an extra ten minutes. Husband and grandson both liked it, as did I. Printed recipe and will make again.

  • JoanieK53
    Apr 19, 2018

    Easy and Very good.

  • Eleanor
    Nov 5, 2017

    Hi. I used a good balsamic vinegar instead of the apple cider vinegar, and I added dry chopped onion to the butter when I browned the tenderloins, and it was seriously delicious. My family mmmmmed through dinner and ensured I bookmarked the recipe, and noted my mods so I can do it again. So good.

  • KatieH
    Oct 4, 2010

    No comment left

  • KarenLiz
    Nov 8, 2008

    No comment left

  • cheetoes
    Feb 26, 2008

    Good, but lacking flavor. I only used 2 T of the vinegar, rubbed with all purpose seasonings. My 9 year old thought it was too tangy. Next time I might add a little soy sauce and onion powder to give it more flavor. Cook the sauce at least 3 minutes so it thickens.

  • hereigoagain252
    Dec 19, 2007

    No comment left