Pork Tenderloin with Maple Glaze

Quick and easy dish. I added shallots too, based on other reviews. It was easy to balance the sweet and sour, based on preference. I served with red cabbage, which was also on the sour side of things. I think steamed carrots glazed in the sauce next time I make this as a side vegetable, would be yummy.

• Anonymous

• Loveland CO

• 1/23/2022

I’m always cautious when using maple syrup in a savory dish; but when you use the vinegar, it cuts through the sweetness. If you are still afraid that it might be too sweet, just add a bit more vinegar and/or some broth. There are ways to tweak it. What I also like about this recipe is that it is one of the few tenderloin recipes that is made on stovetop instead of the oven. It is 100° in the shade this summer, and there’s no way I want to turn on my oven. Tenderloin is a quick meal and can be cooked on stovetop any time of the year; but especially in summer, it’s a problem solver. I used fresh sage bc it is in my garden. To mince it really fine, I discovered a trick by throwing the leaves of the sage in my Vitamix container and turning it to the highest speed a few seconds, and it chopped it much finer than any human hand could do. It had the consistency of dried sage, but it had the fresh flavor. I can see using even fresh rosemary this way or a combination of both. I will make this recipe again for a quick weeknight meal or a casual dinner party.

• Anonymous

• Long Island, NY

• 8/12/2021

Way too sweet. Horrible. I questioned this recipe when I read it, but thought that because the reviews were so positive, there must be something to it. But no, I should have listened to my gut feeling... should have followed my own judgement. The sauce is not really a sauce. How could it be after 2 minutes of cooking? And... it's ridiculously sweet. Very disappointed.

• franvt

• 9/5/2020

Served this to rave reviews tonight. Added shallots, as per others' suggestions, and also added a splash of beef broth when they went in. Next time I'll double the sauce, although, to be fair, our tenderloins were larger than the recipe called for, which may be why we ran short. Served with mashed potatoes and green beans.

• miamat

• City of Roses

• 2/3/2017

Enjoyed by teenagers and adults alike! This has an amazing flavor profile considering the simplicity of the ingredients. I added some garlic powder to the dried sage. Then using an enameled cast-iron skillet, I browned it and finished off in a 350 degree oven - approximately 25 minutes. Glaze definately needs more cooking down to thicken.

• ot

• Space Coast, FL

• 11/16/2016

Simple, quick. I would boil off the glaze more than recommended to thicken it.

• macrina

• NJ

• 10/22/2016

A perfect recipe! I followed it exactly (doubling the sauce by only cooking one tenderloin), but made the 2 tsp mustard 1 tablespoon. I did completely finish the sauce before putting the tenderloin back in. I like the idea of adding cranberries and shallots, but it was delicious as is, and super easy.

• Anonymous

• RENO, NV

• 8/29/2016

This was delicious. I made exactly as written, right down to the timing on the meat and only cooking the pork to 150. Fantastic. Pork was so tender and the sauce was amazing. Served with a spinach salad with cranberries, maple glazed walnuts, and a raw milk cranberry windsordale cheese. For the dressing I repeated the glaze ingredients with a splash of olive oil. Wow. Out of this world. For a light dinner you could serve the sliced pork over the salad. I also served roasted asparagus and spaghetti squash with garlic, butter and freshly shaved parm. All 3 of my little boys wanted more pork and my 7 year old son asked if he could bring the salad to school for lunch (! that never happens!).

• Anonymous

• Cohoes, NY

• 4/14/2016

简单,简单,美味。我们制作了这个烤beets. Maybe next time we'll pair it with a cauliflower puree and make a little extra sauce.

• timmize

• Barrington, RI

• 3/9/2016

YUM! Very good, perfect for those times when you need a quick dinner and do not have to marinate the pork. I questioned the use of so much maple, but it was perfect. Served with pureed butternut & carrot.

• garlicbutter

• Mechanicsville, VA

• 9/26/2015

Simply delicious and uber easy:) Have served this to family and friends probably dozens of times and it never fails to delight. Seems impressive, but it's really easy. Love that. Usually serve with brussel sprouts cut up and sautéed with olive oil and garlic-also super easy and hard to fail at. Thinking tonight that I may roast some Yukon gold potatoes for the starch.

• sblairp

• san francisco

• 1/1/2015

I've made this several times and played around with the recipe and, for what's it's worth, here's what I've learned. The recipe as written is great. All of the ingredients are essential, so don't substitute anything. You can adjust the sweet/sour/mustard balance to suit your taste after you've mixed the glaze into the pan drippings. As others have mentioned, shallots are a great addition. I add them after browning the meat, and let them soften while the meat continues to cook. I tried adding apples and didn't think it added much. Dried cherries are a nice touch, especially for a special occasion. This dish is terrific cold. I've prepared it a day in advance of a party, chilled the meat and glaze separately, then sliced the meat and drizzled the glaze just before serving. Great for a buffet or pot-luck. My guess is you could also slice the meat, combine it with the glaze and store it in fridge with good results. This is a wonderful recipe and a real crowd-pleaser. Give it a try!

• eokeefe

• Portland, OR

• 12/19/2014

A little more butter, and one tsp less vinegar. Sauteed one sliced shallot and 1/3 cup dried cherries in butter, before adding pork back into pan. Delicious.

• dave_moss

• Detroit

• 3/22/2014

Used this recipe for a Wild Boar Tenderloin and the results were great. I marinated the tenderloin overnight in a Brine mixture and there was no gamey taste. Will use this again, possibly on venison or Elk.

• hill966

• Amherst, Va.

• 2/25/2014

My husband and I really love this recipe, though we've made it more to our liking. We use less of the apple cider vinegar (4 tbsps instead of 6) and we use ground mustard instead of the dijon mustard. I feel the ground mustard gives it better flavor than than dijon mustard. But this one was definitely added into our recipe box! Thank you!

• KayIsles

• Maine

• 2/3/2014