Maple-Glazed Pork Tenderloin
15min
30min
4
310
Chef's Note
For the juiciest pork, use a meat thermometer and remove the tenderloin from the oven when it reaches 140°F, as it will continue cooking during the resting period to reach the safe temperature of 145°F.
Tags
Ingredients
1.5 lbs pork tenderloin
1/3 cup pure maple syrup
2 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic
1 tbsp fresh rosemary
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp apple cider vinegar
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, whisk together 1/3 cup pure maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 2 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp apple cider vinegar to create the glaze.
- 3
Pat the 1.5 lbs pork tenderloin dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper on all sides.
- 4
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- 5
Sear the pork tenderloin for 2-3 minutes on each side until nicely browned.
- 6
Pour half of the maple glaze over the pork, turning to coat evenly.
- 7
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
- 8
Remove from oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
- 9
Meanwhile, pour the remaining glaze into the same skillet and bring to a simmer over medium heat, stirring occasionally and scraping up any browned bits from the pan. Simmer for 3-4 minutes until slightly thickened.
- 10
Slice the pork into 1/2-inch medallions, arrange on a serving platter, and drizzle with the reduced glaze.
Nutrition Information (per serving)
310
32g
18g
12g
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