Maple Glazed Pork Tenderloin

Posted: November 12

Time: 30 minutes

Yield: 6-8 servings

recipe image

Give pork an autumn edge with this Maple Glazed Pork Tenderloin recipe. Maple syrup and sage bring seasonal flavor to the juicy meat that’s seared in a skillet with butter. This quick dinner would taste divine alongside mashed sweet potatoes and roasted brussels sprouts. Maple Glazed Pork Tenderloin would also make a great Thanksgiving alternative to turkey!


• 2 pounds pork tenderloins • 2 teaspoons dried sage • salt, to taste • pepper, to taste • 2 tablespoons butter • 6 tablespoons pure maple syrup • 6 tablespoons apple cider vinegar • 2 teaspoons Dijon mustard


Step 1

Coat the tenderloins with the dried sage.

Step 2

Sprinkle the pork generously with the salt and pepper.

Step 3

Melt the butter in a skillet over medium-high heat on the stovetop until bubbling.

Step 4

Add the tenderloins to the skillet and cook until well browned on all sides.

Step 5

Reduce the heat to low, cover, and cook until a thermometer inserted into the pork registers 150 degrees F, about 10 minutes.

Step 6

Transfer the pork to a platter, cover, and keep warm.

Step 7

Whisk the maple syrup, 4 tablespoons of the apple cider vinegar, and the Dijon mustard in a bowl to blend. Set aside.

Step 8

Add the other 2 tablespoons of the vinegar to the skillet and bring it to a boil, scraping up any browned bits at the bottom of the skillet.

Step 9

Increase the heat to medium-low. Return the pork and any juices to the skillet.

Step 10

Add the maple syrup mixture and turn pork in the glaze until coated, about 2 minutes.

Step 11

Remove the pork from the heat.

Step 12

Slice the pork into 1/2 slices diagonally. Plate the pork and spoon more of the glaze over the medallions.

Explore More Favorites