Maple Glazed Pork Tenderloin
User Reviews
4.9
57 reviews
Excellent
Maple Glazed Pork Tenderloin
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This easy maple glazed pork tenderloin is easy and quick enough to be a weeknight meal. yet special enough to be on your Thanksgiving or Christmas table.
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Ingredients
Brine
- 6 cups 1L 440mL water
- 3 tbsp 56g kosher salt
- 1 tbsp freshly cracked black pepper
- 2 bay leaves
- 1/4 cup 60mL apple cider vinegar
- 1/4 cup 60mL pure maple syrup
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1/2 tbsp all spice berries whole
- 1/2 small yellow onion roughly chopped
- 3 garlic cloves crushed
- 1/2 cup Ice cubes
- 2 pork tenderloins about 1 1/4-1 1/2 pounds each
- 2 tbsp 30mL vegetable oil
- kosher salt
- freshly ground black pepper
Glaze
- 1/2 cup 120mL pure maple syrup
- 2 tbsp 30mL Worcestershire sauce
- 1 tbsp 15mL white wine vinegar
- 1 tbsp 16g dijon mustard
- 1 tbsp 15 mL water
- 1 tbsp cornstarch
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Instructions
BRINE
- In a large pot, heat water over high heat. As it's heating, add all the brining ingredients; stir as water comes to a simmer to dissolve the salt. Once dissolved, take the pot off the heat and pour brine into a large heat-safe bowl. Add ice cubes to cool brine so pork doesn't partially cook in the brine.
- Add pork, it should be completely submerged in the brine, cover with plastic wrap and leave in fridge for 4-24 hours. Rinse and pat pork dry before cooking.
- Take pork out of the fridge to rest 30 minutes before cooking.
GLAZE
- Right before cooking, whisk maple syrup, Worcestershire sauce, white wine vinegar, Dijon mustard, salt and pepper together in a bowl until well combined.
COOKING
- Preheat oven to 400 degrees F.
- In a 12-inch, oven-safe saute pan, heat oil over medium-high heat. Season both pork tenderloins on all sides with salt and pepper generously then place both in the hot pan, with at least an inch between both tenderloins, searing the pork for about 3-5 minutes on each side. Let the crust develop on each side before turning; do not force the pork off the pan to turn it, it will release from the pan when it's ready.
- Turn heat off. With a silicone brush or spoon, slather half of the glaze over each of the tenderloins generously, covering each side. Cover the pan with oven-safe lid or aluminum foil and cook in oven for 10 minutes. While pork is cooking, whisk together water and cornstarch in a small bowl, then stir the cornstarch slurry into the remaining glaze.
- After ten minutes of cooking, remove lid and re-glaze the pork with a clean silicone brush or pour over with a spoon. Let cook for another 13-15 minutes until pork's temperature is 145 degrees F (or if wary of pork, to 160 degrees F).
- Remove skillet from oven, move tenderloins to a serving plate and cover with foil to rest and keep warm. The glaze will have thickened up in the pan from cooking, pour it into a heat safe gravy boat.
- Slice tenderloins into 1/2 inch slices and serve with maple glaze.
Nutrition Information
Show Details
Serving
1g
Calories
111kcal
(6%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Cholesterol
16mg
(5%)
Sodium
2853mg
(119%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 111kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 16mg | 5% |
| Sodium | 2853mg | 119% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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