Roasted Maple Glazed Pork Tenderloins make an incredible dinner with little effort because it’s prepared in one skillet. A delicious meal perfect for a weeknight and elegant enough for company.
I like easy recipes that taste like they’re a lot of work and this dish is one of them. Roasted maple glazed pork tenderloins are seasoned with a simple rub made with dry mustard as the main ingredient. The glaze is incredibly simple and delicious. What’s not to like about pure maple syrup mixed with Dijon mustard?
The key to making this is positioning the oven racks correctly. Because we’re going to first roast the tenderloins for 10 minutes on the lowest positioned rack, the bottom will turn golden brown. The tenderloins are flipped halfway through roasting, glazed with half of the maple mustard sauce, then placed back on the lowest rack for another 10 – 12 minutes.
Once the internal temperature of the thickest part of the tenderloin reaches 137 degrees, the tenderloins are removed from the oven and drizzled with the remaining maple mustard sauce. Now they’re placed on the upper third rack and broiled for a few minutes until the tops are golden and caramelized.
You may be questioning the temperature of 137 degrees. If you want a slightly pink center, and I do mean slightly, as well as a juicy pork tenderloin, I found 137 degrees is the perfect temperature. It’s how I cook my oven roasted pork tenderloins too. You see, the temperature doesn’t stay at 137 degrees because we’re going to also broil it for a minute or two. Once it’s resting, the temperature will continue to go up and will reach the recommended temperature of about 145 degrees. Any more than that and you might as well chew on your shoe because that’s what it’s going to taste like.
After resting, they’re sliced and drizzled with the pan sauces. Speaking of the pan sauces, make sure you scrape the bottom of the skillet because there will be pools of thick syrup in spots. Mix that with the juices and you have a hell of a good sauce.
This makes a great meal. Have I said that already?
If you like pork, try:
- Oven baked BBQ pork tenderloins
- Adobo Slow roasted pork
- Ultimate baked oven BBQ ribs
- Shake and bake pork chops
- Perfectly pan seared pork chops
- Adobo roasted pork loin
- Marinated Greek pork tenderloin
Serve with any of these delicious sides:
- Silky smooth carrot puree
- Salty golden smashed potatoes
- Roasted spiced sweet potato planks
- Perfect mashed potatoes
- Perfect rice
- Perfect rice pilaf
By the way, if you want to take it to another level entirely, serve with this incredibly delicious mustard sauce. You will be a rockstar!
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Roasted Maple Glazed Pork TenderloinsPrint Recipe Pin Recipe
- 2 (1 - 1 1/4 pound) pork tenderloins
- 1 tablespoon olive oil
- Combine the dry mustard, salt, pepper and rosemary and rub it all over the tenderloins.
- Sprinkle the rub over each of the tenderloins. This can be done ahead and refrigerated until you are ready to roast. Just wrap the tenderloins in plastic wrap and take them out of fridge 30 minutes before you roast.
- Set one oven rack on upper third position of oven and one rack on the bottom of oven.
- Preheat oven 425 degrees.
- Oil the bottom of large 12” cast iron skillet or other ovenproof skillet. Place tenderloins in pan and roast on bottom rack for 10 minutes. Remove skillet from oven and flip over tenderloins. Spread half of the maple mustard glaze on top of both tenderloins. Place skillet back onto bottom rack for another 10 minutes.
- Remove skillet from oven and check the temperature by inserting a meat thermometer into thickest part of loin. It should read 137* - 140 degrees. If not, place back in the oven for a few minutes.
- Spread remaining maple mustard glaze over tenderloins and turn the oven to broil. Place skillet on the upper rack and broil for 1 - 2 minutes until caramelized.
- Remove from oven, transfer pork to board and let rest 5 minutes before slicing. Mix the pan juices with the caramelized syrup that may be stuck to the bottom of the skillet. Slice on the diagonal and spoon sauce from pan over pork.