Maple Glazed Baked Pork Tenderloin
Tender pork loin roasted low and slow, then glazed with a bright maple-orange reduction and finished at high heat for a caramelized exterior. The meat stays juicy inside while the glaze develops a sticky, glossy coating. Rest before slicing to preserve moisture.
Ingredients
- 1 pound pork tenderloin, whole
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup orange juice, fresh
- ¼ cup pure maple syrup
Instructions
- 1
Preheat oven to 350°F and line a roasting pan with aluminum foil.
- 2
Coat tenderloin with olive oil and sprinkle with thyme, rosemary, salt, and pepper.
- 3
Cover and roast for 45 to 50 minutes.
- 4
While meat cooks, combine maple syrup and orange juice in a small saucepan over medium-low heat.
- 5
Simmer and whisk for 7 to 10 minutes, then remove from heat and set glaze aside.
- 6
When initial cooking time is up, brush glaze onto tenderloin and increase oven temperature to 425°F.
- 7
Return pork to oven uncovered for 20 minutes.
- 8
Remove from oven and rest for 10 minutes before serving.
Tips
Use a meat thermometer to check internal temp; pork is safe at 145°F.
Let the glaze cool slightly before applying so it doesn't evaporate off the meat.
Resting the meat allows juices to redistribute for better texture when sliced.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or on the stovetop.
Prepare glaze up to 1 day ahead and refrigerate. Season tenderloin up to 4 hours before cooking.
Slice against the grain and drizzle with any remaining glaze. Pairs well with roasted vegetables or rice.
Common Mistakes
Do not skip the resting period to avoid a dry, tough texture.
Do not apply glaze during the initial roast to avoid burning before the meat is cooked through.