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Maple-Glazed Pork Tenderloin with Apple Compote

Maple-Glazed Pork Tenderloin with Apple Compote

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
385
Chef's Note

For the best flavor, try to find a high-quality pure maple syrup rather than pancake syrup. The key to a perfectly cooked pork tenderloin is not overcooking it - use a meat thermometer to ensure it reaches exactly 145°F for a juicy, slightly pink center. If you don't have an oven-safe skillet, you can transfer the seared pork to a baking dish for roasting.

Tags
pork
dinner
maple
apple
gluten-free
dairy-free
weeknight
roasted
fall
Ingredients

  • 1.5 pounds pork tenderloin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1/4 cup pure maple syrup

  • 2 tablespoons Dijon mustard

  • 2 cloves, minced garlic

  • 1 tablespoon, chopped fresh rosemary

  • 3 medium, peeled and diced Granny Smith apples

  • 1 medium, peeled and diced Honeycrisp or Gala apple

  • 2 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/4 cup apple cider

  • 1 tablespoon lemon juice

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Pat the 1.5 pounds pork tenderloin dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  • 3

    In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons Dijon mustard, 2 minced garlic cloves, and 1 tablespoon chopped rosemary to create the glaze.

  • 4

    Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

  • 5

    Brush half of the maple glaze over the seared tenderloin, reserving the rest for later.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium.

  • 7

    While the pork is roasting, prepare the apple compote. Melt 2 tablespoons butter in a medium saucepan over medium heat.

  • 8

    Add the 3 diced Granny Smith apples and 1 diced Honeycrisp/Gala apple to the saucepan. Sauté for 5 minutes until they begin to soften.

  • 9

    Add 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/4 cup apple cider to the apples. Stir to combine.

  • 10

    Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until apples are tender and liquid has reduced to a syrupy consistency.

  • 11

    Stir in 1 tablespoon lemon juice to the apple mixture and remove from heat.

  • 12

    When the pork reaches the desired temperature, remove from the oven and brush with the remaining maple glaze. Tent with foil and let rest for 10 minutes.

  • 13

    Slice the pork tenderloin into medallions and serve with the warm apple compote spooned over the top.

Nutrition Information (per serving)
385
Calories
29g
Protein
32g
Carbs
16g
Fat
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