Maple Glazed Pork Tenderloin

A quick and easy succulent roasted Maple Glazed Pork Tenderloin recipe featuring only a few simple ingredients and a touch of maple syrup. This a simple yet flavourful main dish that is sure to please the whole family.

This delicious and easy Maple Glazed Pork Tenderloin is the perfect addition to any dinner menu. It goes great with easy side dishes like Fried Cabbage with Bacon and Roasted Cauliflower Salad.

Maple Glazed Pork Tenderloin

Small pork tenderloin roasts make a great dinner for two or four. They are quick to cook and contain the leanest protein of all pork cuts. In this easy pork tenderloin recipe, I’ll explain how to trim and roast a tasty maple flavoured pork tenderloin to perfection.

There are very few ingredients in this recipe. The pork is seared slightly, then roasted with a magical combination of shallots, Dijon mustard, and maple syrup.

The Secret to a Great Pork Tenderloin

Pork tenderloin is one of the leanest cuts of pork and, as the name implies, the most tender piece. Since it does not contain any marbling or large fat caps, it is extremely important not to overcook pork tenderloin. In fact, the ideal doneness for this cut of meat is medium rare to medium (150 F – 160 F). Anything over 160 F will result in tough, dry pork tenderloin.

The tenderloin comes from the group of back muscles which are located along the side of the spine or vertebrae. Since these muscles do very little, other than holding the spine in place, they remain tender and lean.

How to Trim Pork Tenderloin

To trim a pork tenderloin, lay it flat on a cutting board and identify the silver skin on the one side. Use a sharp boning knife to lift up the skin until you can grab it with one hand. Continue sliding the knife in between the skin and meat at a slight angle until the silver skin is removed.

Finally, you’ll notice one end of the tenderloin is thicker than the other. To prevent the thin side from overcooking, fold it over and secure it to the main portion of the meat using butcher’s twine or metal skewers.

How to Make Maple Glazed Pork Tenderloin

Preheat the oven to 180 °C (350 °F) and place a rack in the middle position.

Prepare each of the tenderloins by removing any tendons and the silver skins.

Next, dry the tenderloins with a paper towel, season with salt and pepper, and lightly dust with flour. Melt the butter and add oil to an ovenproof skillet. Sear the meat over high heat in the butter and oil, turning it with tongs so that all sides are seared. Remove seared pork from the skillet and set aside.

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.

Bake for 16 to 17 minutes for medium rare doneness. Use a meat thermometer to ensure the pork has reached an internal temperature of 155 F.

Remove from the oven and cover with aluminum foil. Let rest for 5 minutes before slicing.

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Yield: 4

Maple Glazed Pork Tenderloin

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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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