Maple Glazed Pork Tenderloin

$0.00 Cooking Fee
Serving Size: 6 ounces
Recipe adapted from:
The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Preheat the oven to 375°F.
  • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
  • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
  • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
  • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
  • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
  • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
  • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
  • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
  • While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
  • After resting, slice meat and serve with maple mustard sauce.


-For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
-Shake off the excess cornstarch to avoid a gummy crust.
-The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
-Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
-Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
-Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook20
Total Time50 minutes
Recipe Serving Size10 people



  • 1/2 cup maple syrup will need ¾ cup total
  • 1/4 cup molasses dark or light
  • 2 tablespoon bourbon
  • 1/8 teaspoon cinnamon
  • 1 pinch ground clove
  • 1 pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon freshly ground black pepper
  • 4 pound pork tenderloin trimmed and silverskin removed
  • 2 tablespoon avocado oil

For the glaze:

  • 1/4 cup maple syrup
  • 1 tablespoon whole grain mustard

Cooking Tools Required

Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk
Reheating/Serving Instructions
Heat in saute pan over medium heat until heated through.


Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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