Roasted Maple Honey Pork Loin

  June 29, 2014

My daughters favorite protein right now is a competition between steak and pork tenderloin. Sometimes it just makes me laugh that I have a little one who loves to chow down on these tougher proteins, when most toddlers dislike them. It’s in these moments that I truly know the Division of Responsibility of Feeding really does work! I serve the meal and a good variety at that and allow her to pick and choose from what is served. Tonight, she skipped right over the sweet potato on her quest for the pork. This pork recipe is a little more labor intensive then some of my other recipes, but I think it’s so worth the extra few minutes to prepare. The glaze is sweet and savory and leaves you wanting more. It’s essential that you use real maple syrup and not any of the imitation syrups or pancake syrups. Searing the pork tenderloin on the outside is a really important step to get a crispy outside with a tender, moist inside. I hope you enjoy!


Roasted Maple Honey Pork Loin
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • ¼ cup pure maple syrup
  • ¼ cup honey (I use raw honey)
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ¼ cup cornstarch
  • 2 teaspoon sugar
  • 1 tablespoon table salt
  • 2 teaspoons ground black pepper
  • 2 pork tenderloins (about 2½ pounds total)
  • 2 tablespoons olive oil
  1. Preheat the oven to 375 degrees F. Whisk maple syrup, honey, vinegar, paprika and ginger together in a liquid measuring cup; set aside.
  2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch.
  3. In a nonstick skillet, heat the oil over medium-high heat until hot and oil sizzles when splattered with a few drops of water. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, about 1 minutes on each of the 4 sides. You want to have a nice sear on the tenderloin.
  4. Put the tenderloins on a baking rack on a baking sheet. If you don't have a flat backing rack you can also use an oven proof cookie sheet.
  5. Pour off any excess oil from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits and simmer the mixture until it is reduced slightly (about 2 minutes).
  6. Brush each tenderloin with approximately ⅓ the glaze. Reserve the other ⅔ of the glaze to use mid cooking and at the end. Roast the pork for about 20-25 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees (the cooking time will vary greatly depending on the thickness of the tenderloin so make sure you use a thermometer). Brush each tenderloin with more glaze and continue to roast until an instant-read thermometer inserted in thickest part of tenderloins registers 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
  7. Slice the pork into ¼- to ½-inch slices and serve with the remaining glaze.


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