This Maple Glazed Pork Tenderloin is a perfectly balanced weeknight meal, featuring tender, juicy pork coated in a sweet and smoky maple glaze.
High in protein and low in carbs, it’s both satisfying and nutritious.
Quick to prep and roast, it’s ideal for family dinners, meal prep, or special occasions where flavor and ease come together beautifully.
Juicy Maple Glazed Pork Tenderloin
Equipment
- 12-inch nonstick skillet
- Rimmed baking sheet (2)
- Measuring cups
- Measuring Spoons
- Paper Towels
- Instant-read thermometer
- Small mixing bowls (2)
- Wooden spoon
Ingredients
- ½ cup pure maple syrup divided
- ¼ cup light molasses
- 1 Tbsp red wine vinegar
- ¼ tsp smoked paprika
- ¼ tsp ground ginger
- ¼ cup cornstarch
- 2 Tbsp sugar
- 1 Tbsp table salt
- 2 tsp ground black pepper
- 3 lb pork tenderloins 2 tenderloins, approx. 1½ lb each
- 2 Tbsp canola oil
Instructions
- Preheat the Oven for Even Cooking: Begin by preheating your oven to 375°F (190°C). Position one oven rack in the upper-middle section and the other in the lower-middle section to ensure even heat distribution. This will allow the pork tenderloins to roast uniformly and develop a perfect crust. Prepare two rimmed baking sheets by lightly greasing them or lining with parchment paper for easy cleanup.
- Prepare the Maple-Molasses Glaze: In a medium-sized bowl or liquid measuring cup, combine ¼ cup of pure maple syrup, ¼ cup light molasses, 1 tablespoon red wine vinegar, ¼ teaspoon smoked paprika, and ¼ teaspoon ground ginger. Whisk these ingredients together until smooth. This glaze mixture will add a sweet, smoky, and slightly tangy flavor that perfectly complements the richness of the pork. Set it aside for later use.
- Make the Seasoned Cornstarch Coating: In a small bowl, whisk together ¼ cup cornstarch, 2 tablespoons sugar, 1 tablespoon salt, and 2 teaspoons ground black pepper. This coating not only enhances flavor but also helps create a lightly crispy crust when seared. Evenly pat the mixture onto a rimmed baking sheet, which will make it easier to coat the pork.
- Coat the Pork Tenderloins: Pat the pork tenderloins dry with paper towels to remove excess moisture—this step is crucial for a good sear. Roll each tenderloin in the cornstarch mixture until fully coated on all sides, ensuring every inch is covered. Shake off any excess cornstarch; too much leftover powder can result in a gummy texture during roasting.
- Sear the Pork Tenderloins: Heat 2 tablespoons canola oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Carefully place the tenderloins into the hot skillet, leaving at least 1 inch of space between them to allow for even browning. Sear the pork for 5–6 minutes, turning frequently, until all sides are golden brown. The searing step locks in juices and builds a flavorful crust.
- Transfer to the Baking Sheet: Once seared, transfer the tenderloins to a lightly greased baking sheet. This will allow the pork to finish roasting in the oven without sticking.
- Simmer the Glaze on the Stove: Discard any excess fat from the skillet and return it to medium heat. Pour the prepared maple-molasses glaze into the skillet, scraping up any browned bits with a wooden spoon. Simmer the glaze for 1–2 minutes, allowing it to thicken slightly and intensify in flavor. Carefully transfer 1½ tablespoons of the hot glaze into a small bowl and set aside; this will be used later for finishing touches.
- Apply the First Glaze Layer: Brush each tenderloin generously with the remaining glaze, using approximately 1 tablespoon per tenderloin. Ensure the glaze coats the top and sides to create a rich, flavorful layer. Roast the pork in the preheated oven for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C).
- Apply the Second Glaze Layer: Remove the tenderloins briefly from the oven and brush each with another tablespoon of the glaze. Return them to the oven for an additional 4–6 minutes, or until the internal temperature reaches 135–140°F (57–60°C). This step ensures the pork is juicy, tender, and perfectly cooked while developing a glossy, caramelized finish.
- Rest the Pork Tenderloins: Remove the baking sheet from the oven and brush the tenderloins with the remaining glaze. Allow the pork to rest for 10 minutes; resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
- Finish with Extra Maple Glaze: While the pork rests, stir the remaining ¼ cup maple syrup into the reserved 1½ tablespoons of glaze. If the glaze has thickened, warm it gently over low heat to return it to a brushable consistency. Brush this final glaze over the pork tenderloins just before slicing for a sweet, glossy finish.
- Slice and Serve: Using a sharp knife, slice the tenderloins into ¼- to ½-inch thick slices. Arrange on a serving platter and drizzle with any remaining glaze. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. The result is a tender, juicy, and flavorful pork tenderloin with a perfectly balanced sweet and smoky maple glaze.
Notes
- Always pat the pork dry before coating with cornstarch to achieve a golden, crisp sear.
- Use pure maple syrup rather than imitation to ensure authentic flavor.
- Monitor internal temperature carefully using an instant-read thermometer; removing the pork slightly underdone allows for perfect juiciness after resting.
- If one tenderloin is smaller than the other, remove it earlier to prevent overcooking.
- Brush the glaze in multiple layers for a glossy, caramelized finish.
- Cover the baking sheet with foil for easier cleanup, as the glaze can caramelize and stick.
Chef’s Secrets for Perfect Tenderloin
Achieving a perfectly tender, juicy pork tenderloin relies on two key techniques: proper searing and precise roasting.
Patting the meat dry before coating it in the cornstarch mixture prevents excess moisture from steaming the surface instead of browning it.
Searing in a hot skillet locks in juices while forming a flavorful crust.
During roasting, using an instant-read thermometer ensures you remove the pork at just the right moment, allowing it to finish cooking during the resting period.
Layering the maple glaze gradually builds a rich, glossy coating that enhances both flavor and presentation.
For added depth, consider using a small pinch of smoked paprika or a drop of soy sauce in the glaze to introduce subtle umami notes.
Serving Suggestions for Maple Pork
This maple-glazed pork tenderloin pairs beautifully with a variety of sides.
For a classic dinner, serve alongside roasted root vegetables or garlic mashed potatoes.
For a lighter, healthier option, pair with a crisp green salad or steamed broccoli.
The sweet glaze also complements grains such as quinoa, wild rice, or farro, creating a balanced, fiber-rich plate.
For entertaining, slice the pork thinly and arrange on a platter with a drizzle of remaining glaze, garnished with fresh thyme or parsley, to create an impressive centerpiece.
This recipe also works well for meal prep, as the pork remains flavorful when sliced and stored for later meals.
Storage Tips to Maintain Freshness
Cooked pork tenderloin can be safely stored in an airtight container in the refrigerator for up to 4 days.
To retain moisture, drizzle a small amount of reserved glaze over the pork before sealing the container.
For longer storage, the tenderloin can be frozen for up to 3 months; wrap tightly in plastic wrap followed by foil or use a freezer-safe container.
Reheat gently in a low oven (around 300°F / 150°C) or covered in a skillet with a splash of water or broth to prevent drying out.
Avoid microwaving at high heat, as this can overcook the pork and alter the texture.
Frequently Asked Questions
1. Can I use other types of pork for this recipe?
Yes, pork loin or center-cut chops can work, but cooking times will vary. Tenderloin is ideal for quick roasting and consistent tenderness.
2. How can I make the glaze less sweet?
Reduce the maple syrup slightly or add a splash of apple cider vinegar to balance the sweetness with acidity.
3. What is the best way to check for doneness?
Use an instant-read thermometer. Remove the pork at 135–140°F (57–60°C) and let it rest; it will continue cooking slightly to reach the perfect final temperature.
4. Can I prepare this ahead of time?
Yes, you can sear and roast the pork up to a day in advance. Keep it refrigerated and reheat gently with a touch of glaze before serving.
5. What sides or drinks pair well with this dish?
This pork pairs well with roasted vegetables, mashed potatoes, quinoa, or a simple salad. For drinks, try a lightly oaked white wine, apple cider, or a crisp lager for complementary flavors.
