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Trust me – Pork Tenderloin with Maple Garlic Sauce will knock your socks off. The meat is seasoned with a spice rub, seared until golden and then baked in a mouthwatering Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside. You’re going to want to eat the sauce with a spoon. It’s a one-pan recipe that is fancy enough for company and easy enough for a weeknight dinner.
Pork tenderloin is different from pork loin so make sure you’re buying the right cut of meat when you make this recipe. Pork tenderloin is thin and usually comes shrink wrapped. Make sure you buy a plain unseasoned one because some grocery stores sell it in marinade.
Pork tenderloin is easy to overcook, and overcooked tenderloin can be dry and bland. That’s why I always use a meat thermometer to make sure that I pull it out of the oven when it gets to around 150F.
But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!
VIDEO: Watch Me Make Pork Tenderloin with Maple Garlic Sauce
Pork Tenderloin with Maple Garlic Sauce is seasoned, seared and baked in a mouthwatering sauce until it’s sticky on the outside and juicy on the inside.
How To Cook Pork Tenderloin with Maple Garlic Sauce
This is a super easy, one-pan recipe. I like to make it in a cast iron skillet but any oven-proof skillet will work.
First you’ll season the pork and sear it on the stovetop until it has a beautiful golden color. Remember, in cooking, color = flavor. Then you’ll add your garlic and sauce and pop the pan into the oven for it to finish cooking.
What To Serve With Pork Tenderloin?
I like to serve this recipe with a roasted vegetable that cooks in the oven at the same time as the pork. My favorites are broccoli, asparagus or carrots. Make sure you also add a potato (or rice) pour the extra sauce from the pork on top. Trust me, you’re going to want to eat as much of the sauce as you can.
How To Store Leftovers?
We usually only eat half of a pork tenderloin so I slice the leftover pork and store it in a glass container in the sauce. It’ll keep for a few days in the fridge or you can freeze it. When you reheat it in the sauce, it stays nice and juicy.
Trust me – Pork Tenderloin with Maple Garlic Sauce will knock your socks off. The meat is seasoned with a spice rub, seared until golden and then baked in a mouthwatering Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside. You’re going to want to eat the sauce with a spoon. It’s a one-pan recipe that is fancy enough for company and easy enough for a weeknight dinner.
Ingredients
UnitsScale
pork tenderloin, approximately 2pounds
olive oil, 1 tablespoon
fresh garlic, 3 cloves, minced
Pork Tenderloin Spice Rub
garlic powder, 1 teaspoon
smoked paprika, 1 teaspoon
salt and pepper to taste
Maple Garlic Sauce
apple cider vinegar, 3 tablespoons
soy sauce or coconut aminos, 2 tablespoons
maple syrup, 1/2cup
Instructions
Preheat oven to 375F.
Mix sauce ingredients together.
Sprinkle rub ingredients over the pork tenderloin.
Heat olive oil in an oven-proof skillet (I like cast iron) over medium high heat. Add pork tenderloin and sear, turning frequently until it’s lightly browned all over.
Add garlic to skillet and saute for 30 seconds.
Pour sauce into skillet and flip the pork so that it’s fully coated.
Transfer the skillet to the oven and roast for 18 – 20 minutes, until the pork reaches an internal temperature of 150F.
Remove skillet from oven and put the cooked tenderloin on a cutting board to rest while you finish the sauce.
Put the skillet back on the stovetop and boil the sauce for a few minutes until it’s reduced by half.
Slice the pork tenderloin into one-inch pieces and drizzle on the sauce.
Use any extra sauce on top of roasted vegetables or potatoes.
Notes
Pork tenderloin is different from pork loin. Tenderloin is longer and thinner.
If you don’t have apple cider vinegar you can substitute white wine vinegar, white vinegar or rice vinegar.
You can substitute honey for the maple syrup but the sauce will be sweeter.
