Maple-Glazed Pork Tenderloins
Maple-glazed pork tenderloins are a dish that perfectly embodies the most delicious aspects of Quebec cuisine: tender and juicy meat, coated in a lacquered sauce made with maple syrup and Dijon mustard, subtly sweet and slightly spicy. An elegant dish, ready in under 30 minutes, that never fails to impress.
The technique is simple: the tenderloins are first floured and seared in a pan for a beautiful caramelized crust, then coated with a shallot, maple syrup, and mustard sauce before finishing their cooking in the oven. The result: meat that is pink in the center, shiny, and fragrant, and cuts like butter. Served with a barley pilaf with lardons or a maple-glazed acorn squash puree, these tenderloins become a complete meal worthy of a restaurant.
Ingredients
- Flour (for coating)
- 2 pork tenderloins, 450 g (1 lb) each
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) vegetable oil
- 4 French shallots, chopped
- 125 ml (1/2 cup) maple syrup
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper to taste
Preparation
- Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F).
- Place flour on a plate. Coat the pork tenderloins with flour.
- In an oven-safe skillet over medium-high heat, brown the pork tenderloins in butter and oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, sauté the shallots until tender. Add the maple syrup, mustard, and simmer for 1 minute or until the sauce thickens. Return the pork tenderloins to the skillet and coat them thoroughly with the sauce.
- Bake for 16 to 17 minutes, for a medium-rare doneness. Remove from the oven and cover with aluminum foil. Let rest for 5 minutes before slicing.
- Serve with barley pilaf with lardons and/or maple-glazed acorn squash puree, if desired.
Chef's Tips
- Medium-rare cooking: Aim for 63 °C (145 °F) internal temperature for juicy, medium-rare meat. A meat thermometer is your best friend.
- Essential resting: The 5 minutes of resting under aluminum foil allows the juices to redistribute throughout the meat — don't skip this step!
- Maple syrup: Use a quality pure maple syrup (preferably amber or dark) for a more intense flavor and better caramelization.
- Oven-safe pan: Make sure your pan is oven-compatible (without a plastic handle). A cast-iron skillet is ideal.
- Variation: Add a pinch of cayenne pepper or a few drops of sriracha sauce to the sauce for a sweet and spicy kick.
FREQUENTLY ASKED QUESTIONS
CAN LIGHT MAPLE SYRUP BE USED?
Yes, but amber or dark maple syrup is preferable for this recipe because it has a more pronounced flavor and caramelizes better when cooked. Light syrup will result in a subtler and less colored dish.
CAN THIS DISH BE PREPARED IN ADVANCE?
You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. However, it is best to cook the tenderloins at the last minute to maintain their juicy texture and golden crust.
HOW TO STORE LEFTOVERS?
Store the sliced tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little maple syrup to revive the sauce and prevent the meat from drying out.
CAN PORK TENDERLOIN BE REPLACED WITH ANOTHER CUT?
Yes! Thick pork chops or pork loin roast work very well with this sauce. Adjust cooking time according to the thickness of the cut and check the internal temperature.
CAN THIS DISH BE FROZEN?
Yes, cooked pork tenderloin freezes well for up to 2 months. Thaw slowly in the refrigerator and reheat gently in a pan with a little sauce to restore the meat's tenderness.
WHAT SIDES DO YOU RECOMMEND?
This dish pairs perfectly with a barley pilaf with lardons, a maple-glazed acorn squash puree, sautéed green beans, or a simple mashed potatoes. The sweet flavors of the sauce also go very well with apples pan-fried in butter.