Perfectly cooked pork with a simple mix of warm syrup and rich spices. Maple Glazed Pork Tenderloin is sweet and succulent, and bursting with mouthwatering flavors. Easy enough for a weeknight, and fancy enough for company, this recipe will leave your belly full and your house smelling amazing.
It’s another fall Sunday, and time for our weekly update and another recipe that I can’t wait to share. I don’t know about you, but I feel like this week sure flew by! Our weekend was filled with giggles, cuddles, play time, and even a fantastic date night dinner out, thanks to my wonderful in-laws for watching our two older boys! They had such a blast with Grandma and Grandpa, and Andrew and I sure enjoyed our time together! Sometimes I forget just how much fun it is to get dressed up and head out just the
two three of us. (Once Charlie gets older, we’ll get back to having a true adult date night, but for right now, we’re more than happy to bring him along. Plus, he’s always very well-behaved, so that makes it easy!)
This was SUCH a fun night! I picked up Andrew after work, and we headed to the Big Rock Chop House in Birmingham. What a great place! It was a special treat to savor a leisurely dinner, that I didn’t cook for change, get waited on, and just enjoy each other and the moment. We’ve sort of tried to adopt the rule of only talking about work and kids for a few minutes on our dates. Sometimes it can be a challenge, but it’s definitely worth it! Date nights are such a great time to connect and take a step back from the obvious (and sometimes overwhelming day-to-day) things, and just focus on each other. We had a lot to celebrate on this date night! Especially, our anniversary, and Andrew’s early birthday dinner. It was a fantastic night all around. My sweetie, one of my babies, spectacular food, a great atmosphere, and a new outfit (dress AND shoes) courtesy of Andrew! He even searched high and low to find this cute dress that I could nurse in! How sweet! (Doesn’t he have great taste?! He actually finds and buys most of my clothes! I seriously think he has better taste in fashion than I do. I am so appreciative of all the adorable things he gets me. It sure helps to make this stay-at-home momma feel good!) Check out a few pictures from our very special date night, as well as a few others from this week, and a video of my little chef in training!
I think in some ways the beginning of fall is one of my favorite times in Michigan. The leaves are turning bright, beautiful colors and the temperatures are cooling off. It’s the perfect time to drag out my cozier clothes, and break into our favorite comfort food recipes. Maple Glazed Pork Tenderloin is a super simple, easy recipe with tons of delectable flavors! I love the way my kitchen and whole house smells when I’m cooking this!
This recipe was greatly inspired from one of my very favorite sources, America’s Test Kitchen. I love the method of pan searing the pork tenderloin first! Wow, what a huge difference it makes! Just a few minutes on the stove allows for a perfectly browned crust on the outside. Move it to the oven to finish cooking the center, and there you have it, the most succulent and wonderfully cooked pork! The light maple glaze is just the right balance of sweetness and spice. Drizzle, pour, or slather it on the sliced pork, and it is yum yum yummy!!!
For the ideal weeknight meal, or your Saturday evening dinner party, this Maple Glazed Pork Tenderloin will certainly be a hit!
- 2 pork tenderloins (3/4 to 1 pound each), trimmed (silver skin removed)
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 cups pure maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon cayenne pepper
- Adjust an oven rack to the lower-middle position and pre-heat the oven to 450 degrees.
- In a small bowl, add the maple syrup, cinnamon, cloves, and cayenne pepper. Stir together and set aside.
- Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 9 by 13-inch baking dish.
- Pour off the fat from the pork left in the skillet. Add the syrup mixture to the pan, and scrape up any browned bits that remain. Simmer until fragrant and thickened, about 3 minutes. (Glaze should be thick enough to coat the back of a spoon, but still runny enough to pour). Divide the glaze into two small bowls. Set one bowl aside for serving.
- Working with glaze from the remaining bowl, brush the glaze over the pork and then roast in the oven until the center of the pork registers 140 to 145 degrees on an instant-read thermometer, about 10 to 15 minutes. Turn the tenderloins over halfway through the cooking time, and brush the pork with glaze throughout. If the glaze begins to dry up and burn in the oven, stir about 1/4 cup warm water into the pan.
- Transfer the tenderloins to a carving board, tent with foil, and let rest about 10 minutes before slicing and serving. Serve with additional maple glaze on top.
Feel free to visit my old blog and the original post of this Maple Glazed Pork Tenderloin recipe.
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