Maple Herb Pork Tenderloin Marinade
Here's a pork tenderloin marinade that strikes the perfect balance between sweet and savory. Maple syrup and fresh herbs make this dish a standout for any occasion, whether you're planning a cozy family dinner or a weekend treat.
Share
Ingredients for Maple Herb Pork Tenderloin Marinade
Maple syrup adds a natural sweetness that caramelizes beautifully as it cooks, giving the pork a rich, golden glaze. Olive oil helps to keep the meat moist and carries the flavors of the herbs and spices throughout the dish. Balsamic vinegar contributes a hint of tang that balances the sweetness of the maple syrup. Dijon mustard provides a subtle kick and depth of flavor, complementing the other ingredients. Garlic — three cloves, minced — infuses the marinade with a warm, savory aroma. Freshly chopped rosemary and thyme bring an earthy freshness that enhances the pork. Finally, a touch of salt and black pepper ties everything together, ensuring every bite is seasoned perfectly.
Maple Herb Pork Tenderloin Marinade Tips & Tricks
- Always use a meat thermometer for accuracy — it ensures the pork is cooked perfectly without guessing.
- For a bolder flavor, increase the marinating time to overnight.
- If you’re short on time, try a quick sear on the stovetop before roasting to lock in flavors and add a little extra color.
Serving Ideas for Maple Herb Pork Tenderloin Marinade
This pork tenderloin pairs wonderfully with creamy mashed potatoes or a fresh arugula salad. For a more robust meal, consider serving alongside roasted root vegetables like carrots and parsnips. The sweetness of the vegetables complements the maple glaze beautifully.
Frequently Asked Questions
- Can I use dried herbs instead of fresh?
- Yes, you can substitute with dried herbs. Use about one-third of the fresh amount, so 1 teaspoon each of dried rosemary and thyme.
- What if I don’t have balsamic vinegar?
- Red wine vinegar or apple cider vinegar can work as substitutes, though they’ll slightly alter the flavor profile.
Maple Herb Pork Tenderloin Marinade Recipe Walkthrough
Start by grabbing a medium-sized bowl. Whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper until you have a well-blended mixture. This is your marinade.
Next, place your pork tenderloin into a resealable plastic bag. Pour the marinade over the pork, making sure it’s well-coated. Seal the bag, pressing out as much air as possible, and let the pork marinate in the refrigerator for at least 2 hours. If you can, let it sit overnight — it intensifies the flavors.
When you're ready to cook, preheat your oven to 400°F (200°C). Take the pork out of the marinade and place it on a baking sheet lined with parchment paper. This makes for easy cleanup and prevents sticking.
Roast the pork in your preheated oven for 25-30 minutes. You'll know it's done when the internal temperature hits 145°F (63°C). Once done, let it rest for about 5 minutes before slicing. This rest period helps the juices redistribute, keeping your pork tender and juicy.
Why This Maple Herb Pork Tenderloin Marinade Works
- Quick to prepare — the marinade does all the work while you relax.
- Uses simple ingredients you might already have in your pantry.
- Impressively flavorful without being complicated.
- Perfect for meal prep — marinate in the morning, roast in the evening.
Ingredients
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs pork tenderloin
Step-by-step Instructions
- 1. In a medium bowl, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper.
- 2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over the pork.
- 3. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, or overnight for best results.
- 4. Preheat your oven to 400°F (200°C).
- 5. Remove the pork from the marinade and place it on a baking sheet lined with parchment paper.
- 6. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- 7. Let the tenderloin rest for 5 minutes before slicing.