Maple‑Glazed Pork Tenderloin Recipe
Some of my favorite grilling moments start with something simple — like a pork tenderloin — and end with something unforgettable. The first time I brushed maple glaze onto sizzling pork over the flames, the aroma alone stopped conversations. Sweet, smoky, and just a little sticky, this Maple-Glazed Pork Tenderloin hits every note: rich caramelization from the syrup, juicy center from the perfect internal temp, and just enough savory spice to balance the sweetness. Whether you're grilling up dinner on a busy weeknight or showing off at your next backyard BBQ, this recipe delivers big flavor without fuss. It’s the kind of meal that looks fancy but feels effortless — and tastes like you spent hours on it.
Why Maple‑Glazed Pork Tenderloin?
- The balance of sweet maple syrup and savory pork: crave‑worthy yet approachable.
- Pork tenderloin is lean, cooks relatively fast, and pairs well with summer/fall grilling.
- Suitable for home cooks who want a special dish without over‑complicated technique.
- Can be dressed up for company or kept relaxed for a family dinner.
Tools That Make It Better
- 2-Piece Kabob Basket for even searing and caramelizing the glaze.
- Meat thermometer to hit that perfect internal temp (145 °F) for juicy pork.
- Grill Basting Brush for applying the maple glaze during cooking and creating that glossy finish.
- Optional: heavy‑duty skillet or cast‑iron for searing before finishing on grill (especially if you want more crust).
Maple‑Glazed Pork Tenderloin – Ingredients & Step‑by‑Step Procedure
Ingredients
- Pork tenderloin (e.g., 1 to 1½ lbs)
- Olive oil, salt & pepper
- Pure maple syrup (not pancake syrup)
- Optional add‑ons: Dijon mustard, garlic, smoked paprika, apple cider vinegar or balsamic vinegar for tang (based on inspiration sources).
- Fresh herbs for garnish (thyme, parsley)
Instructions
- Prep the Pork: Pat tenderloin dry, season with salt & pepper and a light rub (olive oil + optional spices).
- Preheat the Grill: Get grill to medium‑high heat
- Grill Initial Cooking: Place directly on grill using 2-Piece Kabob Basket.
- Apply the Maple Glaze: Whisk maple syrup + optional mustard/garlic/vinegar, then brush onto pork.
- Finish Cooking: Move pork to indirect heat (or lower heat zone) and continue cooking, brushing glaze using Grill Basting Brush every few minutes until internal temp reaches 145 °F. (Sources show similar methods.)
- Rest & Slice: Remove from heat, let rest ~5‑10 minutes to redistribute juices. Then slice into medallions, drizzle extra glaze or pan juices.
- Serve: Arrange on platter, garnish with herbs, serve with sides.
🍽 Perfect Pairings
- Roasted or grilled vegetables (asparagus, Brussels sprouts)
- A wild rice pilaf or mashed sweet potatoes – maple glaze pairs well with the natural sweetness
- A crisp green salad with vinaigrette for contrast
- For drinks: a lightly chilled white wine like Pinot Grigio or a pale ale
🔥 Pro Grilling Tips
- Use a meat thermometer — pork tenderloin is lean and can overcook easily.
- Apply glaze toward the end of cooking to avoid burning sugar too early.
- Keep lid closed as much as possible to maintain heat and prevent flare‑ups from syrup drips.
- Let the meat rest before slicing — helps keep it juicy.
- Choose thicker tenderloins (not very thin ones) for more even cooking and better results.
🌿 Nutritional Highlights
- Pork tenderloin is a lean protein option.
- Real maple syrup provides sweetness without artificial additives (though still sugar).
- With vegetables and sides, this can be a balanced main dish.
- Can be adapted for gluten‑free (check mustard/other additions).
FAQs
Q: Can I make this in the oven instead of grill?
Yes — sear in a skillet then finish in oven at ~375 °F, brushing glaze and cooking until internal temp is 145 °F.
Q: How do I know the pork is done?
Use a meat thermometer inserted into the thickest part; remove when it reads 145 °F, then let it rest for 5‑10 minutes.
Q: What if I don’t have pure maple syrup?
It’s best to use real maple syrup (not imitation) for the proper flavor. Some recipes also combine maple with mustard or vinegar for extra depth.
Q: Can I prepare this ahead of time?
You can make the glaze ahead, season the pork ahead and keep in fridge. However, cook fresh for best texture; leftover slices can be served cold or reheated gently.
Craving that sweet‑savory glaze on your next grill night?
Try this Maple‑Glazed Pork Tenderloin and let me know how your family loved it!
🔥 Leave a comment with your glaze twist or favorite side dish.
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