Maple Glazed Pork Tenderloin

A baking tray with two Maple Glazed Pork Tenderloins topped with diced shallots.

A quick and easy succulent Maple Glazed Pork tenderloin recipe featuring the familiar Canadian flavour of maple syrup.

Maple Glazed Pork Tenderloin

The Secret to a Great Pork Tenderloin

A baking tray with two Maple Glazed Pork Tenderloins topped with diced shallots.

Enough about my trip. It’s pretty obvious I’m procrastinating here…putting off planning and packing and telling you about this great pork tenderloin recipe I found last week on ricardocuisine.com. It’s part of their Easter recipes campaign but really you could enjoy it anytime of the year.The most difficult part of the recipe was all the tears I shed while I was mincing up all those shallots. Even though it was a touch painful, I would never omit them from the recipe. Cooking more with maple syrup is on my ‘to do’ list so I’m really glad this recipe included this great Canadian cooking ingredient.

porktenderloin1Maple Glazed Pork Tenderloin

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Yield: 4

Maple Glazed Pork Tenderloin

A baking tray with two Maple Glazed Pork Tenderloins topped with diced shallots.
A quick and easy succulent Maple Glazed Pork tenderloin recipe featuring the familiar Canadian flavour of maple syrup.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • Flour
  • 2 pork tenderloins, about 1 lb (454 g) each
  • 1 Tablespoon (15 ml) butter
  • 1 Tablespoon (15 ml) vegetable oil
  • Salt and pepper
  • 4 shallots, minced
  • 1 Tablespoon (15 ml) Dijon mustard
  • 1/2 cup (125 ml) maple syrup

Instructions

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Prepare tenderloins by removing tendons and silver skins.
  3. Dust the tenderloins with flour. In an ovenproof skillet, brown the meat in the butter and oil. Season with salt and pepper. Remove from the skillet. Set aside.
  4. Add a little butter in the skillet, if necessary, and soften the shallots. Add the mustard and maple syrup and simmer for about 1 minute, until it thickens. Return the pork to the skillet and coat with the sauce.
  5. Bake for 16 to 17 minutes for medium rare doneness.
  6. Remove from the oven and cover with aluminum foil. Let rest for 5 minutes before slicing.

Notes

I didn't have an oven proof skillet so I browned the tenderloins in my regular skillet, then transferred them into a baking dish. I deglazed the skillet with a splash of white wine to soften all the meaty bits left in the pan. Then I proceeded with step 3.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 266Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 124mgCarbohydrates: 38gFiber: 2gSugar: 8gProtein: 15g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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2 comments

  1. Natalie Browne

    I love this recipe and it reminded me that it’s been too long since I’ve made a pork tenderloin. Maybe next week. San Francisco is such a great city to visit. And so many great restaurants. Have a great trip 🙂

    Reply

  2. cathyandchucky

    Sounds delish! Have a fantastic holiday in San Francisco as well.

    Reply

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