Maple-Glazed Pork Tenderloin Recipe

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Learn how to make this delicious and easy maple syrup and garlic glazed pork tenderloin

It’s common in our family to return from a visit with more than memories — often with food staples and cuts of meat bundled into the trunk. Pork tenderloin is one of those frequent gifts. It’s versatile, lean, and cooks quickly, which makes it a favorite for everything from quick weeknight meals to casual gatherings when we want something flavorful without fuss.

Why tenderloin? Because it’s the cut we reach for when making skewers, serving small meze-style plates, or preparing an easy, elegant dinner. In this recipe we pair a simple dry rub with a glossy maple-garlic glaze. The contrast between a well-browned crust and a sticky-sweet glaze is what makes this pork tenderloin especially memorable.

Key tips: don’t skip the dry rub and the initial browning. Searing the meat develops flavor and builds a crust that holds the glaze in place. Also, warm the glaze and reduce it briefly so it thickens before you finish the pork — this creates a shiny, clingy coating that tastes concentrated and balanced.

What you need to make maple glazed pork tenderloin

2 pork tenderloins (about 650 g / each; two will feed 6–8 people)
Olive oil
Garlic powder (granulated garlic)
Paprika
Dry mustard
Salt and black pepper
Maple syrup
Rice wine vinegar
Soy sauce
Fresh chopped garlic

How to use a dry rub

To make the dry rub, combine the garlic powder, paprika, dry mustard, salt and pepper in a small bowl and mix until even. Pat the tenderloins dry, then use your hands to rub the mixture over every surface of the meat. A light, even coating is all you need. Cover and refrigerate for at least 30 minutes; for best flavor, rub in the morning and let it sit for several hours. Remove from the fridge about 10 minutes before cooking so the meat comes closer to room temperature.

Great sides for maple glazed pork tenderloin

Try pairing the pork with simple, bright sides such as:

Rice with vegetables (Ρύζι με λαχανικά)
Steamed or roasted broccoli with olive oil and lemon
Greek potato salad with herbs

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Maple glazed pork tenderloin

A simple, flavorful pork tenderloin glazed with maple syrup, garlic, soy and rice wine vinegar. Elegant enough for guests, quick enough for weeknights.

Average rating: 4.88 from 16 votes

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Marinating time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 6 people

Calories: 832 kcal (per recipe)

Author: Mia Kouppa

Equipment

Large frying pan
Roasting pan or baking dish

Ingredients

2 pork tenderloin (about 650 grams each)
1 tbsp olive oil

For the dry rub

1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard
½ tsp salt
½ tsp black pepper

For the glaze

½ cup maple syrup
3 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp chopped garlic (fresh)

Instructions

Mix the dry rub ingredients together and rub evenly over both pork tenderloins. Cover and refrigerate for at least 30 minutes; up to several hours is fine. Remove from the fridge 10 minutes before cooking so the meat loses some chill.
Preheat the oven to 350 °F.
Heat the olive oil in a large skillet over medium-high heat. Brown the tenderloins on all sides until a nice crust forms, about 4–5 minutes per side.
While the pork browns, whisk together the maple syrup, rice wine vinegar and soy sauce in a small bowl.
Once browned, transfer the pork to a baking dish. In the same skillet, add the chopped garlic and sauté for about 2 minutes, stirring. Add the maple-soy mixture and use a spatula to scrape up any browned bits from the pan. Return the pork to the skillet briefly to coat, or pour the sauce over the pork in the baking dish so it is well glazed.
Bake on the middle oven rack for 15–20 minutes, or until the internal temperature reaches 145 °F.
Transfer the pork to a cutting board and let it rest for about 5 minutes. Meanwhile, pour the pan juices back into the skillet and simmer over medium heat until the sauce thickens and coats the back of a spoon.
Slice the tenderloin, spoon the reduced glaze over the slices, and serve immediately. Enjoy!

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