Maple Glazed Pork Tenderloin

Serves: 2

There’s something special about gathering around the table when the air outside turns crisp and the kitchen fills with the comforting scents of fall. This maple glazed pork tenderloin is one of those dishes that brings everyone closer—a tender, juicy centerpiece kissed with the sweetness of maple and a hint of savory spice. It’s easy enough for a weeknight dinner, yet impressive enough to serve at a family celebration. Whether you’re sharing stories over mashed potatoes or sneaking one last bite after dessert, this recipe promises to make your mealtime memories a little sweeter.

Ingredients

• 1/3 cup plus 1 tablespoon maple syrup

• 2 tablespoons whole-grain mustard

• 1 tablespoon bourbon

• 2 teaspoons cider vinegar

• Salt and pepper

• Pinch cayenne pepper

• 1 tablespoon cornstarch

• 1 teaspoon sugar

• 12-ounce pork tenderloin, trimmed and brined (if desired)

• 2 teaspoons vegetable oil

Instructions

1. Adjust oven rack to middle position and heat oven to 350℉.

2. Stir 1/3 cup maple syrup, mustard, bourbon, vinegar, ¼ teaspoon salt, and cayenne together in a small bowl.

3. Combine cornstarch, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in a shallow dish. Pat pork tenderloin dry with paper towels, then role in cornstarch mixture until evenly coated on all sides; pat off excess cornstarch mixture.

4. Heat vegetable oil in 10-inch oven-safe nonstick skillet over medium heat until just starting to smoke. Brown pork tenderloin well on all sides, about 7 minutes; transfer to plate.

5. Pour out fat from the skillet and return to medium heat.

6. Add syrup mixture to skillet, bring to simmer, scraping up any brown bits, and cook until reduced to about 1/3 cup.

7. Return browned tenderloin to skillet and turn to coat with glaze. Transfer skillet to oven and roast tenderloin until meat registers 145℉, about 10 minutes.

8. Remove skillet from oven. Transfer pork tenderloin to cutting board and tent loosely with aluminum foil. Let rest for 10 minutes

9. Meanwhile, transfer glaze left in skillet to small bowl

Notes:

• If you cannot find pork tenderloin, I have made this with pork chops, and it turns out just as delicious. The only adjustment will be the cooking time in the oven so make sure you have a thermometer to ensure its cooked properly.