This Herb-Crusted Pork Tenderloin with Maple Glaze is the perfect blend of savory and sweet. It's an easy yet impressive dish that can elevate any dinner table without requiring hours in the kitchen.
Pork Tenderloin is the star of the show, offering a lean yet tender cut that absorbs flavors beautifully. Be sure to remove the silver skin for the best texture. Olive Oil helps the seasoning stick and enhances the roasting process. The Salt and Black Pepper form the foundational seasoning, bringing out the natural flavors of the pork. Fresh herbs like Rosemary and Thyme add an earthy, aromatic layer, while Maple Syrup gives a gentle sweetness that complements the savory elements. Dijon Mustard adds a slight tang and depth, and Garlic provides a warm, robust undertone.
This dish pairs beautifully with roasted vegetables like carrots and Brussels sprouts. A side of creamy mashed potatoes or a simple green salad with balsamic vinaigrette also complements the flavors nicely. For a more festive touch, consider serving with a glass of Chardonnay.
First, preheat your oven to 375°F (190°C). This ensures your pork tenderloin will cook evenly right from the start. Meanwhile, take your pork tenderloin and pat it dry with paper towels. This helps the olive oil stick better, creating a perfect crust. Rub the pork all over with olive oil, then sprinkle generously with salt and black pepper.
Now, in a small bowl, combine your freshly chopped rosemary, thyme, maple syrup, Dijon mustard, and minced garlic. Mix until well combined — this will be your delicious herb rub. Coat the pork tenderloin evenly with this mixture. Don’t be shy; you want every inch of that pork covered.
Place the pork on a baking sheet lined with parchment paper or a lightly oiled baking dish. Slide it into your preheated oven and let it roast for about 25-30 minutes. You’re looking for an internal temperature of 145°F (63°C) for perfectly cooked pork.
Once done, remove the pork from the oven and let it rest for at least five minutes. Resting allows the juices to redistribute, keeping your meat juicy and tender. Slice it up and serve warm.
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