Maple Glazed Pork Tenderloin with Roasted Vegetables

Maple Glazed Pork Tenderloin Ingredients

The ingredients in this recipe are all about amplifying the feeling of fall, while providing a delicious and filling dinner:

• Apple cider vinegar – Adds tang to balance the maple syrup and richness of the sauce.
• Maple syrup – Use pure maple syrup for its flavor, rather than pancake syrup.
• Olive oil – Goes into the marinade and helps the vegetables roast.
• Soy sauce – Adds salt and savory depth to the pork and finishing sauce.
• Garlic – Grating helps the garlic distribute throughout the marinade.
• Dijon mustard – Adds tang and a little sharpness that works so well with maple.
• Pork tenderloin – Choose tenderloins of similar size so they cook at about the same rate. Pork loin is a different, larger cut and needs different timing.
• Sweet potatoes, Brussels sprouts, and red onion – A trio of vegetables that work well together and feel like the fall season.
• Kosher salt and black pepper – Season the vegetables and the marinade.
• Ground allspice, ground mustard seed, garlic powder, and onion powder – A delicious combination that forms a warm spice blend. You can crush whole mustard seeds with a mortar and pestle if you don’t have ground.
• Pancetta – Provides fat for searing the tenderloin and crisp pieces for the topping.
• Unsalted butter – Whisked into the reduced sauce off the heat for a perfect finish.

The full amount of each ingredient can be found in the recipe card below.

How to Make Maple Glazed Pork Tenderloin

There are 6 steps to make this pork tenderloin recipe:

Step 1: Marinate the pork – Combine the vinegar, maple syrup, olive oil, soy sauce, garlic, and Dijon mustard in a large resealable bag. Add the tenderloins, seal, and gently massage to coat. Set the bag in a dish and refrigerate for 2-8 hours.

Step 2: Prepare the vegetables – Toss the Brussels sprouts, sweet potatoes, and red onion with olive oil. Add the salt, black pepper, allspice, ground mustard seed, garlic powder, and onion powder. Stir to coat evenly, then set aside.

Step 3: Cook the pancetta and sear the pork – Heat a large stovetop-safe roasting pan over medium heat. Cook the pancetta until browned and crisp, 4-6 minutes. Remove with a spoon, keeping the rendered fat in the pan. Remove the pork from the marinade, letting the excess drip off, and reserve the marinade for the sauce. Sear the tenderloins in the pancetta fat until browned, about 3-5 minutes per side. Transfer the pork to a plate and set aside.

Step 4: Roast the vegetables – Add the seasoned vegetables to the roasting pan and spread into as even a layer as possible. Roast in a preheated 425°F oven for 12-15 minutes, until beginning to soften and brown.

Step 5: Finish roasting and rest – Place the tenderloins over the partially roasted vegetables and return the pan to the oven. Begin checking the pork after about 15 minutes, and roast until each tenderloin reaches 145°F in its thickest part and the sweet potatoes are tender. Remove the pork and let it rest for 10 minutes before slicing.

Step 6: Make the glaze and serve – While the pork is roasting, pour the reserved marinade into a saucepan. Bring to a full boil and boil for a few minutes before reducing to a simmer. Continue cooking until reduced by about half and slightly thickened. Remove from the heat and whisk in the cold butter a little at a time. Remove any kitchen twine, slice the rested pork, and spoon on the glaze. Finish with the reserved pancetta and serve with the roasted vegetables.

Recipe Tips

• Form the tenderloins – If a tenderloin has a very thin tail, fold it underneath and secure with kitchen twine before marinating. This will help the meat cook properly when roasting.
• Use a pan that can handle both cooking stages – Check that your roasting pan is rated for direct stovetop heat. If it isn’t, sear in a skillet and transfer the rendered fat and vegetables to a large roasting pan for the oven.
• Let excess marinade drip off – Too much liquid in the pan makes it harder to brown the pork. Keep an eye on the maple syrup as it caramelizes so the browned bits don’t turn black.
• Check both tenderloins – One can finish before the other, even when they look similar. Remove each when it reaches the correct temperature when checked with an instant-read thermometer.
• Look for a pourable glaze – The sauce should lightly coat the meat. It doesn’t need to thicken like candy, and the flavor concentrates as it reduces. If it becomes too thick or intense, whisk in a little water.

Frequently Asked Questions

More Fall Dinners

• Savory squash hand pies
• Pecan and apple chicken salad
• Creamy pumpkin baked ziti
• Quinoa squash burgers