Maple-Glazed Pork Tenderloin
Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.
YIELD
6 servingsPREP
5 hrsCOOK
30 minREADY
6 hrsThis pork tenderloin gets a flavor head start from a savory soak. The tenderloins marinate for hours in chicken broth, soy sauce, brown sugar, ketchup, and garlic, which seasons the lean meat all the way through and gives it a deeper, rounder taste.
The technique is restaurant-standard sear-then-roast. Pat the pork bone dry after marinating, because surface moisture is the enemy of a good crust. Sear it in butter and oil until brown on every side, then move the whole pan to the oven and roast just to an internal 145°F (63°C) so it stays pink and juicy.
While the pork rests under foil, the pan becomes a sauce. Deglaze with apple cider vinegar, scraping up every browned bit, then simmer in the maple syrup and Dijon mustard glaze. Stirring in a last spoonful of raw maple syrup off the heat keeps the maple flavor bright instead of cooked flat.
Chef Tips
- Pat the marinated pork completely dry before searing. Wet meat steams instead of browning.
- Pull the pork at 145°F (63°C) and let it rest tented for a few minutes. That keeps the tenderloin juicy.
- Do not waste the fond. Those browned bits in the pan are the backbone of the maple glaze.
Variations
- Use tamari in place of soy sauce to keep the whole dish gluten-free.
- Add a pinch of crushed red pepper to the glaze for a sweet-and-spicy finish.
- Swap fresh thyme or rosemary for the dried sage.
Ingredients
Directions
In a medium bowl, whisk together the broth, soy sauce, brown sugar, ketchup and garlic.
Pour into a large ziploc bag, add pork tenderloins and refrigerate for 4 to 6 hours, tossing occasionally.
Preheat oven to 375℉ (190℃) degrees.
For the glaze: in a small bowl, whisk the syrup, vinegar and mustard together and set aside.
Remove the tenderloins from marinade and pat dry. Sprinkle with salt, pepper and sage.
In a large ovenproof sauté pan, melt the butter with oil. Add the pork and sear until brown on all sides.
Transfer the pan to the oven and roast for 15 to 20 minutes or until meat thermometer reads 145 F degrees.
Transfer pork to carving plate and tent with aluminum foil.
Return pan to stovetop over med-high heat and add 1 tblsp vinegar, stirring to scrape up the browned bits from the bottom of the pan.
Decrease temp to medium and the maplecsyrup glaze, simmering for 2-3minutes. Meanwhile, cut the pork into slices.
Remove the pan rrom the heat, stir in 1 tblsp maple syrup and pour sauce over pork.
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