Maple Glazed Pork Tenderloin is a simple flavorful meal that starts on the stovetop and then is finished in the oven for a lovely glaze.
This pork tenderloin was a big hit in my house, and was quite simple to make.
Good quality real maple syrup is a must, please no maple flavored corn syrup. I made the whole thing in a cast iron skillet so I could go from stove top to oven with only one pan. If you aren't sure your skillet is ovenproof, you can always transfer the tenderloin to a baking pan after browning.
Maple Glazed Pork Tenderloin
- two 1¼-½ pounds pork tenderloins
- 1 tablespoon olive oil
- ¾ cup real maple syrup
- 2 teaspoons ground pepper
- 1-2 teaspoons ground ginger (optional)
- Preheat oven to 375°F.
- Heat olive oil in a 10 or 12 inch cast iron skillet (see note) over medium-high heat until just smoking. Reduce heat to medium and brown the pork tenderloins on all sides, about 8-10 minutes.
- Remove pork from pan and set on a plate.
- Add maple syrup and spices to pan, scraping the pan to deglaze then bring to a boil.
- Remove pan from heat. Using tongs, roll pork in the glaze to coat all sides. Place tenderloins in the pan and transfer pan to the oven.
- Roast until the thickest part of the tenderloin reaches 130°, about 15 minutes. Spoon glaze over the tenderloins and continue roasting until it reaches 145°, about 2-4 more minutes.
- Use a thick potholder to remove the pan from the oven (the handle is HOT), ladle up more glaze from the pan on top of the pork. Let rest for 10 minutes.
- Slice thinly and serve.
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