1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Pork Tenderloin With Maple Glaze

User Rating 4.5 Star Rating (5 Reviews)


Maple Pork Tenderloin

Maple Pork Tenderloin

D. Rattray
Pork tenderloin with tasty maple glaze, shown in the picture to the right with a delicious cranberry chutney.


  • 2 pork tenderloins, about 2 to 3 pounds
  • 1 clove garlic, halved
  • 1 teaspoons herb seasoning blend or Cajun seasoning blend
  • pepper, to taste
  • salt, if seasoning blend is salt-free
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 6 tablespoons pure maple syrup
  • 1/4 cup cider vinegar
  • 2 teaspoons Dijon mustard or Bold 'n Spicy mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon pure maple syrup
  • salt and pepper, optional


Trim pork of any visible fat and membrane.

Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.

In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. This is wonderful with rice and Cranberry Chutney.

Makes 4 to 6 servings.

Cranberry Chutney

Pork Tenderloin Medallions With a Simple Marsala Sauce
Pork Tenderloin With Herb and Mustard Butter
Pork Tenderloin With Mushrooms and Caramelized Onions
A Variety of Favorite Pork Tenderloin Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Brilliant, Member skibunnyhop

I have made this a few times now and it is delicious. I get more compliments for this dish than anything else I prepare and there are never any leftovers. It has a perfect balance of sweet and sour but not enough to overpower the flavour of the pork. So simple to prepare too. Brilliant

5 out of 5 people found this helpful.

See all 5 reviews

©2014 About.com. All rights reserved.