BEST Pork Tenderloin Recipe (Maple Glazed!)

Ingredients

• 120 ml (½ cup; from 180 ml total)maple syrup
• 60 ml (¼ cup)molasses, dark or light
• 30 ml (2 tbsp)bourbon
• ⅝ ml (⅛ tsp)ground cinnamon
• a pinchground cloves
• a pinchcayenne pepper
• 32 g (¼ cup)cornflour
• 25 g (2 tbsp)sugar
• 15 g (1 tbsp)salt
• 10 ml (2 tsp)black pepper
• 2 pork tenderloins, about 2.27 kg (5 lb) totalpork tenderloins, trimmed with the silverskin removed
• 30 ml (2 tbsp)vegetable oil
• 60 ml (¼ cup)maple syrup
• 15 ml (1 tbsp)wholegrain mustard

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the glaze

   In a small bowl or glass measuring jug, stir together 120 ml (½ cup) maple syrup, the molasses, bourbon, cinnamon, cloves and cayenne. Set aside.

3. 3

   Prepare the coating

   In a second small bowl, whisk the cornflour, sugar, salt and pepper together, then tip the mixture onto a rimmed baking tray.

4. 4

   Coat the pork

   Pat the tenderloins dry with kitchen paper. Roll them in the cornflour mixture to coat all sides, then shake off any excess.

5. 5

   Sear the tenderloins

   Heat the oil in an ovenproof frying pan, preferably cast iron, over a medium-high heat, then coat the pan generously with non-stick spray. When hot, add the tenderloins and brown them on all sides for 8–12 minutes in total.

6. 6

   Simmer the glaze

   Pour the syrup mixture into the pan and simmer for 2 minutes, turning the tenderloins halfway through. Take 2 tablespoons of the cooked syrup mixture out and set it aside in a small bowl.

7. 7

   Roast the pork

   Transfer the pan to the oven and cook for 12–20 minutes, until a thermometer inserted into the centre of a tenderloin reads 54°C (130°F). Take the pan out and brush the glaze from it over the tenderloins with a silicone brush.

8. 8

   Finish cooking

   Return the pan to the oven for a further 2–4 minutes, until the thermometer reads 60–63°C (140–145°F).

9. 9

   Rest the meat

   Lift the tenderloins out of the pan and leave them uncovered on a chopping board for 10 minutes.

10. 10

    Make the sauce

    While the pork rests, mix the remaining 60 ml (¼ cup) maple syrup and the mustard with the reserved syrup mixture.

11. 11

    Slice and serve

    After resting, slice the pork and serve it with the maple-mustard sauce.

12. 12

    Soak the pan

    For easier cleaning, fill the pan with water as soon as you have finished using it. If the glaze has already stuck, add water to the pan and simmer it on the hob to loosen the residue.

What is maple-glazed pork tenderloin?

Pork tenderloin is a lean, tender cut from along the pig’s back, and it cooks quickly compared with larger roasting joints. This American-style version pairs it with maple syrup, molasses and warm spices for a sweet, savoury glaze.

The method builds flavour in stages: a spiced coating helps brown the meat, while the pan glaze and maple-mustard sauce give it a glossy finish. The result works well as a centrepiece for a special meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 35g protein, 48g carbs, 8g fat.

The pork supplies most of the protein, while maple syrup, molasses, sugar and the cornflour coating contribute most of the carbohydrates. Vegetable oil accounts for much of the fat. Pair a serving with vegetables or greens for a more balanced plate.

Choosing the pork

Tenderloins: use two pieces with the silverskin removed so they cook evenly and are easy to slice. Pat them thoroughly dry before coating; a dry surface helps the outside brown in the pan.

Size: the recipe uses about 2.27 kg (5 lb) of pork in total. Since tenderloins can vary in thickness, use the thermometer readings as your main guide rather than relying on time alone.

Building the maple glaze

Maple and molasses: maple syrup brings sweetness, while molasses adds a deeper flavour. Bourbon and a small amount of spice round out the glaze without making it overly complicated.

Cornflour coating: the light dusting combines with the pan juices as the glaze simmers. Shake off the excess so it does not form a thick, pasty layer during searing.

Getting a good sear

Hot pan: let the oil heat over a medium-high flame before adding the pork. Brown the tenderloins on every side, turning them as needed during the 8–12 minutes of searing.

Room to move: if the tenderloins do not fit comfortably, sear them in batches rather than crowding the pan. Browning gives the outside colour before the meat finishes cooking in the oven.

Checking doneness

First reading: check the centre of the thickest part after the initial 12–20 minutes in the oven. The recipe calls for 54°C (130°F) at this stage, followed by brushing on the pan glaze.

Final reading: return the pan to the oven for 2–4 minutes, checking for 60–63°C (140–145°F). Rest the pork uncovered for 10 minutes before slicing so the juices can settle.

Making the sauce and serving

Reserved glaze: set aside 2 tablespoons of the cooked syrup mixture before the pork goes into the oven. Stir it with the remaining maple syrup and wholegrain mustard while the meat rests.

On the plate: serve slices with the sauce and a simple side such as roasted vegetables, greens or potatoes. Their savoury flavours balance the sweetness of the glaze.

Recipe notes & tips

• Trim away the silverskin before cooking so the tenderloins are easier to slice.
• Use a rimmed tray for the cornflour mixture to make coating the pork less messy.
• Turn the pork regularly during searing so each side gets well browned.
• Reserve the 2 tablespoons of cooked glaze before brushing the tenderloins.
• Insert the thermometer into the thickest part of the meat without touching the pan.
• Add water to the pan promptly after serving to make the sticky glaze easier to clean.

Variations

• Extra mustard: add a little more wholegrain mustard to the serving sauce for a sharper finish.
• Milder spice: omit the cayenne for a gentler glaze.
• Herb side: serve with roasted herbs and vegetables for a savoury contrast.
• Bourbon-free: leave out the bourbon and make the glaze with the other listed ingredients.
• Dark molasses: choose dark molasses for a deeper, more robust flavour.

Common mistakes to avoid

• Wet pork: it can struggle to brown; pat the tenderloins thoroughly dry first.
• Thick coating: excess cornflour can turn pasty; shake off the loose coating before searing.
• Crowded pan: the pork may brown unevenly; use a pan with room to turn the tenderloins.
• Guessing doneness: tenderloins vary in thickness; check the centre with a thermometer.
• Skipping the rest: slicing straight away can lose juices; leave the meat uncovered for 10 minutes.
• Sticky pan: the glaze can set as it cools; fill the pan with water soon after cooking.

How to store

Refrigerate leftover pork and sauce in separate airtight containers and use within 3 days. Reheat gently until hot throughout, adding a little sauce to help keep the slices moist.

Frequently asked questions