Maple Herb Roast Pork Tenderloin
If you're looking for a meal that combines savory, sweet, and herbaceous flavors, this Maple Herb Roast Pork Tenderloin is your answer. Quick to prepare yet impressive enough for a dinner party, it's a dish that balances simplicity with sophistication.
Share
Ingredients for Maple Herb Roast Pork Tenderloin
Pork tenderloin: A lean cut that cooks quickly and stays tender and juicy. It's the star of the dish.
Pure maple syrup: Adds a natural sweetness that caramelizes beautifully in the oven, enhancing the pork's flavor.
Olive oil: Helps the marinade adhere to the pork and adds a touch of richness.
Dijon mustard: Provides a subtle tanginess and depth of flavor.
Fresh rosemary and thyme leaves: Infuse the meat with aromatic, earthy notes.
Salt and black pepper: Essential for seasoning the pork and enhancing all other flavors.
Garlic: Adds a robust, savory element that complements the sweetness of the maple syrup.
Apple cider vinegar: Balances the sweetness and adds a hint of acidity.
Maple Herb Roast Pork Tenderloin Tips & Tricks
- Use a meat thermometer for perfect doneness. Pork can dry out if overcooked.
- Marinate the pork for a few hours or overnight for even more intense flavor.
- If you don’t have fresh herbs, dried rosemary and thyme work in a pinch — just use half the amount.
Serving Ideas for Maple Herb Roast Pork Tenderloin
This dish pairs wonderfully with roasted vegetables like carrots or Brussels sprouts. A side of creamy mashed potatoes or a simple salad also complements the flavors beautifully. A crisp, chilled white wine like Sauvignon Blanc makes a lovely accompaniment.
Frequently Asked Questions
- Can I use another type of mustard?
- Yes, you can use spicy brown or whole-grain mustard for a different flavor profile.
- What if I don't have apple cider vinegar?
- White wine vinegar or even lemon juice can work as substitutes.
- How do I store leftovers?
- Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out.
Maple Herb Roast Pork Tenderloin Recipe Walkthrough
Start by preheating your oven to 375°F (190°C). While the oven is warming up, line a baking sheet with foil or parchment paper to make cleanup a breeze.
In a small bowl, combine the maple syrup, olive oil, Dijon mustard, rosemary, thyme, salt, pepper, garlic, and apple cider vinegar. Stir until well mixed. You've just made a fantastic marinade!
Place the pork tenderloin on the prepared baking sheet. Brush the marinade generously over the pork, making sure every side gets a good coating. This is where the magic begins.
Pop the tenderloin into your preheated oven. Roast for about 25-30 minutes, checking with a meat thermometer until it hits 145°F (63°C) internally. This ensures the pork is juicy and safe to eat.
Once cooked, remove the pork from the oven and cover it loosely with foil. Let it rest for 5-10 minutes. This resting time lets the juices redistribute, keeping the pork tender.
Slice the pork and serve it warm. Don’t forget to drizzle any remaining pan juices over the top — they’re packed with flavor!
Why This Maple Herb Roast Pork Tenderloin Works
- Easy to prepare and cooks in about 30 minutes.
- The maple syrup adds a unique sweetness that pairs perfectly with the savory herbs.
- Minimal ingredients, yet packed with flavor.
- Great for both weeknight dinners and special occasions.
Ingredients
- 2 lbs pork tenderloin
- 1/4 cup pure maple syrup
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
Step-by-step Instructions
- 1. Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.
- 2. In a small bowl, mix together the maple syrup, olive oil, Dijon mustard, rosemary, thyme, salt, pepper, garlic, and apple cider vinegar to create the marinade.
- 3. Place the pork tenderloin on the prepared baking sheet and brush generously with the marinade, ensuring all sides are covered.
- 4. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- 5. Remove from the oven and cover loosely with foil, allowing it to rest for 5-10 minutes before slicing.
- 6. Slice and serve warm, drizzled with any remaining pan juices.