Maple Herb Roast Pork Tenderloin

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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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.

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.

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 Suggestions

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 You'll Love This Recipe

  • 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.

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