• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » the daniel plan

    Roasted Pork Tenderloin with Maple Glaze

    Published: Dec 12, 2009 · Modified: Sep 12, 2022 by Sally Cameron · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Here's a delicious and easy recipe for a pork tenderloin. One cut of meat that works for a fast and satisfying dinner is pork tenderloin. Pork tenderloin is versatile and quick cooking and can be seared, roasted, grilled, sautéed, or cut into medallions. They can be prepared elegantly enough for a company dinner or simply enough for a family dinner. For a delicious sauce, a good splash of famed liqueur, Grand Mariner ups the game for Roast pork tenderloin with maple glaze

    roast pork tenderloin | AFoodCentricLife.com

    Pork is the most consumed red meat in the world. If you’re concerned about eating healthy, pork tenderloin is a great choice. It's almost as lean as a boneless, skinless chicken breast. Today’s common cuts of pork are leaner and have less saturated fat as compared to the past.

    Jump to:
    • Buying Tips
    • Trim the Silverskin
    • Season and Roast
    • The Glaze (Sauce)
    • 📖 Recipe
    • 💬 Comments

    Buying Tips

    Good pork tenderloins will weigh between ¾ of a pound and about 1 ½ pounds. You can find larger ones in warehouse stores but bigger isn't better in this case.  It’s worth seeking out a butcher or better grocery store meat counter that offers the smaller tenderloins.

    Sometimes I can find organic pork tenderloin at Whole Foods and its terrific, or find pastured pork (versus industrially raised) at a good butcher. For quantity figure about 6-8 ounces per person in terms of raw weight.

    Pork Tenderloin-3386

    Trim the Silverskin

    To prepare the pork tenderloin for cooking trim the silverskin with a very sharp knife. This silvery-white tendon that sort of looks like packaging tape is tough connective tissue. Because it doesn’t melt away during cooking it must be removed as it will cause your meat to curl up, and it’s not pleasant to eat.

    Pork Tenderloin-3391

    To trim the silverskin, hold your knife flat against the meat and starting at the end of the tenderloin, place the knife tip under the silverskin and free a bit of it from the meat for a piece to hold on to. Holding your knife flat, slice under the silverskin angling your knife blade up and trim the silverskin away.

    Season and Roast

    Coat the tenderloin with salt, pepper and granulated garlic, rub with a little olive oil, sear in a hot sauté pan, then finish in a 425 oven for 6-8 minutes or until it reaches 140° F. Test the internal temperature with a digital thermometer. The temperature will rise to 145° F as it is resting, easy and fast. If you cover a rimmed baking sheet with foil for fast cleanup.

    Pork Tenderloin-3396

    The Glaze (Sauce)

    You can use regular cognac or brandy if that’s what you have on hand, but the orange flavor of the Grand Marnier is very nice. Dry sherry works too. Don't buy a big bottle to cook with. Go for an airline size mini bottle.

    If you like pork tenderloin, I bet you'll like these oven baked baby back ribs.

    📖 Recipe

    roast pork tenderloin | AFoodCentricLife.com

    Roasted Pork Tenderloin with Maple Grand Marnier Glaze

    Sally Cameron
    Inspiration for this sauce came from Eating Well magazine.  You can use regular cognac or brandy, but the orange flavor of the Grand Marnier is very nice. Dry sherry works too. Buy an airline size bottle vs investing in large one to cook with.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 405 kcal

    Ingredients
      

    Glaze

    • â…” cup real maple syrup
    • 3 tablespoons  Dijon mustard
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons low sodium soy sauce or Tamari
    • 2 tablespoons Grand Marnier sub brandy or cognac

    Pork

    • 1 ½ pounds pork tenderloin trimmed of silverskin
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon granulated garlic optional
    • 2-3 teaspoons olive oil

    Instructions
     

    • Pre-heat the oven to 425 degrees. Cover a rimmed baking sheet with foil or parchment. A quarter sheet tray work great.
    • In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier. Set aside. Sprinkle the pork tenderloin with kosher salt, pepper and granulated garlic on all sides. Sprinkle on rosemary if using. Rub with a little olive oil.
    • Heat a sauté pan or fry pan over medium heat. Sear the tenderloin on all sides until golden brown. Remove the tenderloin from the pan and place on the baking sheet. Place in the oven to roast. Depending on the size they will take about 6-8 minutes to reach 140°F-145°F degrees. Test with a digital thermometer. Remove from the oven and rest for 10-15 minutes for juices to redistribute.
    • While the tenderloin is roasting make the sauce. Pour the sauce mixture into the hot pan used to sear the pork. Cook over med-low heat whisking until incorporated, bubbly and thickened. This will take just a few minutes. Keep sauce warm. If a smooth sauce is desired, strain through a small fine mesh strainer to remove any bits of pork or rosemary. Cut pork tenderloin into slices and serve with warm sauce.

    Nutrition

    Calories: 405kcalCarbohydrates: 40gProtein: 36gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 111mgSodium: 1088mgPotassium: 850mgFiber: 1gSugar: 35gVitamin A: 14IUVitamin C: 0.1mgCalcium: 81mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Easy No Cook Cranberry Sauce
    Orange Almond Cake (Torte) »

    Reader Interactions

    Comments

    1. Dave says

      November 14, 2011 at 6:10 pm

      This is seriously one of the best pork dishes I've ever had. Had a dinner party over the weekend and it was a big hit! Thank you Chef Sally!

      Reply
    2. Chef Sally says

      February 07, 2010 at 2:17 pm

      Hi Shannon-please let me know how you like the recipe. My family and clients all love pork tenderloin so I make it regularly and have some good recipes. It's always good to find more recipes! We'll both have to blog more on pork tenderloin. By the way, love your scripture reference. Perfect for a blogger! Mine is 1 Peter 4:10.

      Reply
    3. Shannon says

      February 07, 2010 at 1:30 pm

      i needed a new pork recipe..i'm trying this one out this week.
      by the way, thanks for all your sweet comments! 3 John 2 🙂

      Reply
    4. Wendy Bress says

      December 21, 2009 at 4:14 am

      I just want to tell everyone who might want to prepare this dish that Sally cooked it for our family a couple weeks ago and it was divine and it melted in your mouth. I am going to make an attempt to make it for Christmas dinner so I will let you know how I did.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • Close up of a platter of salmon filets with lemon and herbs on a table.
      How to Make Simple Steamed Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.