Print

Savory Maple Glazed Pork Tenderloin Recipe Perfect for Fall Meals

savory maple glazed pork tenderloin - featured image
Print Recipe

A cozy fall recipe featuring tender pork tenderloin glazed with a sweet and savory maple syrup mixture, complemented by caramelized apples. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1/2 cup pure grade A maple syrup
  • 2 medium firm apples (Honeycrisp or Granny Smith), cored and sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin, removing any silver skin or excess fat.
  3. Season the pork generously with kosher salt and freshly ground black pepper.
  4. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Once shimmering, sear the tenderloin for 3-4 minutes per side until golden-brown crust forms.
  5. While the pork sears, whisk together 1/2 cup maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, minced garlic, and fresh thyme in a mixing bowl.
  6. Pour half of the glaze over the pork in the skillet and baste evenly.
  7. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  8. While the pork roasts, melt 1 tablespoon butter in a separate pan over medium heat. Add sliced apples and sauté for 5-7 minutes until tender and lightly caramelized. Pour the remaining glaze over the apples and stir gently to coat.
  9. Remove the pork from the oven and cover loosely with foil. Let rest for 5-10 minutes.
  10. Slice the tenderloin into 1/2-inch thick medallions and serve topped with the warm maple-glazed apples and pan juices.

Notes

If glaze thickens too much, add a splash of water or apple cider to loosen it. Rest pork for at least 5 minutes after cooking to keep it juicy. Use a meat thermometer to ensure perfect doneness at 145°F (63°C). Avoid overcrowding apples when sautéing to achieve caramelization.

Nutrition

Keywords: pork tenderloin, maple glazed pork, fall recipe, caramelized apples, savory pork, easy dinner, autumn meal

Find it online: https://sweetstirring.com/savory-maple-glazed-pork-tenderloin-recipe-perfect-for-fall-meals/