Roasted Maple-Glazed Pork Tenderloin
Not only is this roasted pork tenderloin with maple glaze incredibly simple to make, the sweet and smoky flavors are an amazing combination!
It’s no secret that I worship and adore pork tenderloin. It’s lean and super tender and just plain delicious…if cooked the right way and with the right ingredients, that is.
Even with all my tried-and-true pork tenderloin recipes I’ve shared in the past, this roasted pork tenderloin with a maple glaze is way, way up there in my favorites.
Not only is it incredibly simple, the sweet maple flavor with the smoked paprika and hint of ginger is stunningly tasty.
It’s that sweet and savory combo, gosh darn it. It gets me every single time, especially when it involves liberally glazing (four times!) succulent roasted pork tenderloin.
I rarely insist that you buy special ingredients, but when it comes to this pork, I highly encourage (said in my bossy, but nice, voice) to get your hands on smoked paprika vs regular paprika.
It makes the difference between a great recipe and a mind-blowingly delicious recipe.
What to Serve With This
I’ve served this a few ways; it’s pictured with these lovely salt-crusted rosemary potatoes and we’ve also enjoyed it with our favorite cheesy potatoes.
Throw in a steamed vegetable, dinner roll if you are so inclined, and/or a fruit or green salad and wow, that’s one delectable meal.
As in, if you make it? Invite me over pretty please.
There are lots of reviews in the comment thread below, so if you are looking for feedback besides my own, check there!
One Year Ago: Cheesy Ham and Broccoli Quinoa Bites
Two Years Ago: Cream Cheese Chocolate Chip Cookies {Egg-Free}
Three Years Ago: Hearty Beef Stew {Slow Cooker}
Roasted Maple-Glazed Pork Tenderloin
Ingredients
- ½ cup pure maple syrup, not imitation or pancake syrup, divided (meaning you’ll use half at first and save half for later in the recipe)
- ¼ cup molasses, light or mild
- 1 tablespoon red wine vinegar
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground ginger
- ¼ cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
- 2 pork tenderloins, 1 1/4 to 1 1/2 pounds each
- 2 tablespoons vegetable, canola or coconut oil
Instructions
- Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
- Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
- In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
- Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don’t have a rack that size, the tenderloins can be placed on a lightly greased baking sheet – the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
- Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
- Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
- While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it’s ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
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Recipe Source: adapted from the Cook’s Illustrated Cookbook (used ground ginger, added red wine vinegar, reduced the amount of maple syrup, etc.)
Love this recipe and my husband thinks it is one of my best dishes when I make it!
I really liked this recipe for something different! I used brown sugar instead of molasses. Mine did cook longer than the recipe suggested.
Hi Mel!
I’m wondering – do you think this would work in a crockpot if I seared the tenderloin on the stove and then transferred it with the glaze to a crockpot?
Can’t wait to try!! 🙂
The syrup/glaze is pretty sticky and thick so I’m worried it might burn in the crock pot.
Hey, Mel! Do you think I could swap turkey tenderloins for the pork? Thanks, Cheryl
I bet that would work great! Turkey can dry out easily, so make sure to watch the cooking time (cook to an internal temperature of 165 degrees at the thickest part).
This is our family’s favorite!! My kids usually request it for their birthday dinners. It’s easy with an impressive flavor, and it’s great for guests. I cut the pork into medallions (about 1 1/2” thick) so the spices and glaze covers more surface area. I also reduce the black pepper to 1 tsp so it’s slightly less spicy (kids). Thank you for such a fantastic recipe!!!
I wish I could have given this a higher rating. The pork was cooked perfectly but the glaze was just too bland. It definitely needs a little salt and a little spice.
Excellent pork tenderloin! Tender, juicy, perfect sweet and salty recipe. Thanks for another wonderful recipe!!
This is a great recipe for a mid-week meal or for a special occasion. My husband raved over it. He particularly wanted more of that wonderful glaze. We ate it with steamed baby greens and garlic French bread.
This was amazing! I made this for dinner with some friends and there was none left at all. It was a huge hit! Thanks for another great recipe!
I made this for Sunday dinner with kids and grandkids. It was a hit with everyone, especially 7 year old grandson who said it was ‘the best mest ever,’ and skeptical grandpa who thought it would too dry…I doubled the sauce/glaze and used a combination of molasses and agave because I couldn’t find mild molasses. Thanks for a great recipe! I am going to try another of your pork tenderloin recipes next time.
Made this tonight and it was the best pork tenderloin I’ve ever made! Next time I will do two things differently: 1) double the amount of glaze, as I ran out of it and could only brush on twice; 2) I’ll add some garlic powder to the glaze while preparing it. My wife evaluates my meals into two categories (three actually, but “I don’t like it” doesn’t count):
“good,” and “I’d serve this to company.” This recipe is in the later category!
Made exactly per recipe and it was fantastic- my v picky husband loved it. We had it with roasted carrots & parsnips and fingerling potatoes which I roasted with a little garlic olive oil and some more smoked paprika. My only comment is that it’s v hard to find light/ mild molasses in Toronto so I used ‘regular’ and the flavour was a little overpowering- I would reduce my quantity of that next time by 50% and sub an equal part of unflavoured liquid sugar there like agave or even home. Definitely an easy week night winner!
Being Canadian, I had the same problem and I initially thought the molasses was overwhelming. I added some crushed garlic and worchestershire sauce and it was perfect.
We made this over the weekend and it was amazing! My husband commented that the pork was the most succulent and delicious meat he’s ever had! Wow! High praise from him, as he is a real foodie. We wondered together if this recipe would translate well to our pellet grill, to add even more smoky goodness? Would you think that is possible? Thanks again, your blog is on the top of my recipe bookmarks, and never disappoints!
Hey Julia, that would be amazing to try, but I’m a little worried the glaze might be smoky and burn in the pellet grill.
When company is coming and I want to impress, this is my go to recipe. Always delicious and there is something fancy about pork medallions sliced on a plate, drizzled with sauce. Thanks for a winner Mel!
I made this a few weeks ago-Fantabulous!
So good that I’m adapting this for some bone in chops tonight, because hubby says so, The flavor is so yummy that I think it would be good with chicken breasts, too. We can’t get enough of the great flavors.
I love the receipt. I need the nutritional infomation . That is the way I determine the point value for my weight watchers diet. Can you send them to me,
cdmartin816@gmail.com. Thanks
This is a Super recipe. I have made it several times. It is delicious!
Mel said to use smoked paprika, so I broke down and bought some. I followed the recipe to a “T”, and it turned out juicy and delicious! My hubby that doesn’t usually like sweet meat and all my five children (and me) loved it! Thanks for making my tenderloin awesome!
I loved this recipe – followed it exactly and wouldn’t change a thing.
Can you give adjustments for a pork roast, I prefer this cut, thanks@!
Do you think this would work on the BBQ instead of in the oven? I love all your recipes so much I would hate to mess with one, but I *think* the BBQ would work pretty well. Just not sure I trust my instincts.
My only concern is that the maple syrup would make it fire up/burn on the grill?
This is my go to pork tenderloin recipe! Divine!
Another hit! Seriously, EVERY recipe you share with us is a hit! Made this tonight with mashed cauliflower and a salad. My husband was practically doing a happy dance in anticipation of how good his lunch will be tomorrow.
Thank you, Stephanie!
Can I use a pork loin roast instead? How would that change the cooking time and temperature?
Pork loin isn’t usually quite as tender as pork tenderloin – and so much depends on the thickness of the roast but you’ll want to increase time if the roast is thicker than a pork tenderloin.
This was fantastic! I followed directions, and it got rave reviews. Next time I’ll make extra glaze, it was so good! I did add some fresh grated ginger, and the boosted ginger was a nice note to balance sweetness.
Thanks for posting this, Mel!!!
This recipe is amazing!! It is fast to throw together and my whole family loved it! Definitely a go to recipe for us!
Hi Mel,
I’m questioning whether the Tablespoon of salt should only be a teaspoon? I made this for dinner and we thought it was a little salty for our palate. Having said that, I did marinate the meat (in your marinade recipe of course – but used the pineapple substitution and low sodium soya sauce). Would that have caused the excessive saltiness or should the salt in the coating just be decreased? I’m in love with the marinade and find the meat so super juicy and tender. At any rate, I certainly will try this recipe again but will decrease the salt. Thanks for the recipe.
Hi Wendy – I think the added saltiness probably came from marinating in that additional recipe (the marinade recipe on it’s own has a strong salty flavor). This maple glazed pork on it’s own (without marinating separately) isn’t overly salty. 🙂
This was a rare miss for me. I must have done something wrong but I can’t figure out what! Our tenderloin didn’t soak up any of the flavor of the glaze, so while the outside was yummy, the inside was bland and pretty gross. We actually thought it tasted better the next day after it had been sitting in the fridge. I don’t think I will try this again but it makes me sad because looking at your pictures of how yours turned out still makes my mouth water. 🙁
I tweaked it a bit. Used the sauce in the recipe. Ponded loins, added my own stuffing, placed one loin on top of other, wrapped in bacon, tied roast, placed on rack over pan, and baked on low temp – 4 hrs. Turned roast over for 15 min. So bacon on bottom would crisp. Rave reviews from guests!
One minor (major) detail. Assembled everything in advance then froze the roast. Frozen roast was put into the oven. The slow roasting helps to keep the meat moist and the glaze will not burn.
Oops! Forgot to include . . . I prepped everything in advace and put roast in freezer. Started in oven still frozen. Very moist end product!
Pure maple syrup is expensive. Any other suggestions for a substitute?
I haven’t ever tried subbing anything in for the pure maple syrup because I love that flavor so much…sorry.
Substitute For Maple Syrup
2 cups brown sugar
1 1/2 c water
1/2 tea vanilla or maple favoring.
1 Tbs. cornstarch + 1/4 c water (Optional)
DIRECTIONS
In a medium sauce pan, add brown sugar and water and bring to a boil.
Stir constantly for about 3 minutes and reduce heat to low.
Keep stirring until all sugar has dissolved.. Optional ( if desired add cornstarch mixture to water mixture for thicker syrup.)
Remove from heat and stir and add flavoring.
Note
I used the cornstarch to thicken a bit for I was using as a marinade on pork.
Hi Mel… i love your site!! I want to make this revcipe for my husbands birthday…also doing a bourbon tasting…
Question:
Can i make this early and serve at room temperature or reheat it? Need a chicken suggestion for the non port eaters…
Need a response fast as the party is on FRIDAY… Thank YOU !!! Susan
I want to make this for my husbands birthday party… Can I make an early and either reheat or serve at room temperature… Also need a chicken dish for non pork eaters..any suggestions???
Id love a response… my party is in three days..
My college daughter made it and it turned out great, thanks for sharing.
I made this recipe for dinner last night with your cheesy zucchini rice and it was an absolute hit! My eight-year-old, seven-year-old and even my three-year-old boys all ate it with a smile. It was like the clouds above parted and rays of light came pouring down. I am relatively new to your site, but have loved everything that I have made. You are now my “go to” site for most meals, especially knowing that your recipes have been “vetted” by kids already. Thank you so much for making my life easier.
So happy to hear this, Ella!
I plan on making this as the main entre for Christmas Dinner. For a number of issues related to juggling cooking other dishes, any thoughts on cooking this at 425 degrees rather than 375? Obviously, it would reach an internal temp of 140 faster, but I am unsure if the higher temp will have any other effect on the cooking process. Many thanks for sharing!
I’m worried at that higher temp, the outside of the tenderloin, because of the maple syrup, might scorch and burn…that would be my only concern.
Have you ever tried this with pork chops?
Thanks
Leigh
I haven’t, but I bet it would work pretty well!
Thanks. I’m going to make it tonight.
I have to say, this recipe looked good, but I was a bit unsure if my family would love the molasses flavor. We gave it a try and my husband and I could NOT stop saying, “Mmmmm, oh my gosh this is so good!” My kids who usually struggle to eat meat in general (unless its a cheeseburger) LOVED it, and asked for SECONDS!! That has only happened 2 or 3 times since they were born. This recipe is so awesome. Thanks for sharing, its going into our frequent rotation.
This was delicious! I found the sauce was not pliable to continue using to coat the tenderloins, but my husband thought it was the best pork he’s ever had and said that for the next night when we had it as left overs again! Now on to your zucchini bread!
Oops – forgot to add to my above comment that it REALLY smoked up the kitchen. This was caused by the glaze dripping down onto the cookie sheet which I had set the wire rack onto. SOO totally worth it though. My advice is to line the cookie sheet with foil (I did not – ugh!) and don’t make this for company because your house will smell. On the upside, this means there’s more for you – you don’t have to share!
Holy mackerel! Made this for dinner tonight and it was by far the best pork I’ve ever eaten! I followed the recipe for cooking times, but did not have time to let it rest 10 minutes. The thermometer said 144 when I removed it from the oven. It was done perfectly. Nothing drier than overcooked pork! Most people overcook it. This is definitely a keeper. Thank you! BTW I did not have smoked paprika so I used regular paprika and a smidgeon of liquid smoke.
I cooked this recipe tonight for my mother and family. Also agreed with another reviewer that 145 seemed too low of temp so left until 150 then removed and left to rest for 15 minutes. When I cut into the pork, the juices were still pinkish/red, pink meat inside. I’m leery and my mother refused to eat it until it I cooked it a bit longer, so back in the oven it went. I measured the temp on two separate thermometers to double check the temp before removing from the oven. It smells delicious, but after getting food poisoning on multiple occasions, I’m not chancing the new USDA regulations…will let you know how it turns out.
Made this tonight and my foodie husband loved it and didn’t have one suggestion on how to “improve” it!! Really delicious!
This was exceptional. Followed recipe exactly. Will definitely make this again. Was easy.
Thank you for sharing Gaye
Mel! This was outstanding! Putting it in my regular rotation! Thanks!
Mel, Thank you for another great non-dairy recipe. Since recently being diagnosed with a severe dairy allergy this was something everyone could eat.
Super Yummy!!!
Made this for vday last night. My husband loved it and the pork came out super tender. Leftovers made a nean cuban sandwich for lunch today. Thanks for another winner!
Mel, I want to make this for dinner tonight. Would Grandma’s Original Molasses work? I don’t have light or mild and really don’t want to purchase another jar as I hardly ever use molasses.
Susan – yes, that will work just fine. I think that’s what I’ve used in the past to make this.
Thanks so much!
delicious ,made this evening. Had to use cider vinegar instead of wine . Will make again thank you for the recipe.
Holey Moley, Mel! I made this for dinner yesterday for the hubs and myself and it was melt in your mouth tender! I don’t own a meat thermometer and was very nervous about doneness being a problem. I read your instructions over and over so I didn’t screw anything up and it came out PERFECT when I baked it for 25 minutes, rebasted and baked another 6 minutes. I let the tenderloin “rest” for 10 minutes while resisting the urge to slice into that bad boy. Glad I did, it was so juicy and tender. I served sweet potatoes and sautéed veggies with it. Had leftovers tonight and heated the remainder of the tenderloin for 3 minutes and it was STILL juicy! Can’t wait to serve this for my New Year’s Day dinner for the rest of the fam, it’s going to blow them away! Thank you, thank you, thank you!!!