Pork tenderloin is one of my personal favorite foods that I like to share with family and friends, especially during the holidays. As you might imagine, I grew up eating quite a bit of It growing up in Kentucky, and I still crave it often.
This maple pork tenderloin is so tender and it is the perfect dish to make ahead, saving you precious time during all those holiday get togethers. I’m telling you, every bit of time saved these days makes my life so much simpler. This way I can spend the extra time focusing on all the family fun!
Each of my kids loved this dish the first time they tried it, too. I thought, with each one, that it might be difficult for toddlers to chew, but this comes out perfectly tender and sweet. So it is as easy to gobble up for the little ones as it is for the parents and grandparents. I like to serve caramelized honey apples on the same serving platter as the maple pork tenderloin. Add a crudite platter with hummus and you’ve got yourself a super simple and incredibly delicious meal to serve your family.
Maple Pork Tenderloin
For the Pork Tenderloin:
- 2 whole pork tenderloins, approximately 2 pounds total, trimmed
- 1/4 cup maple syrup
- 1/4 cup apple cider
- 2 garlic cloves, minced
- 2 tablespoons dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
For the Caramelized Apples:
- 3 tablespoons unsalted butter
- 5 sweet crisp apples (honey crisp, gala or Fuji)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 1/3 cup apple cider
- For the Pork Tenderloin:
- In a gallon sized zipper bag, mix together the maple syrup, apple cider, garlic, mustard, olive oil, and salt. Add the pork tenderloins and turn to coat completely.
- Marinade in the fridge 4-24 hours.
- Heat the oven to 400F.
- Place the pork on a foil-lined baking sheet and roast until the internal temperature is 140F degrees, about 25-30 minutes. You can also grill the pork tenderloins for about 15 minutes.
- Let rest 5-10 minutes, then slice and serve with Caramelized Apples.
- For the Caramelized Apples:
- Peel and core the apples. Slice into 1/2 inch wedges.
- In a large saute pan over medium-low heat, melt the butter and sugar until the sugar is dissolved.
- Add the apples and stir to combine well. Cook until the apples are soft, about 10 minutes.
- Add the cinnamon, lemon zest, and apple cider. Stir to combine well. Continue to cook until the liquid has thickened slightly, about 2 minutes.
- Serve with Maple Pork Tenderloin.
This is a beautiful recipe that I shall try soon, maybe over Christmas/New Year; if not, pretty soon after as the croquette shapes appeal to me. I believe ‘Weelicious’ is for those with ‘wee’ (small) children? My children are adult & haven’t yet produced grandchildren but we all enjoy your recipes which includes my wider family of neices/nephews/others too complicated to say.
Re this recipe; I understand ‘cider’ in the US is a non-alcoholic drink? It is alcoholic in the UK but this will work with apple juice too, the alcohol burns off in cooking but both leave an acidic ‘tang’ behind. Some people are unsure about the quantity of meat; I don’t eat mammals, don’t know the usual pack size in the USA, but with this recipe, the quantities & suggestion of people to serve, I would say 1kg/2lb of meat to serve 4-6,some will eat less than this, just INMHO.
I’m wondering the exact same thing as Ashley. “Approximately how many pounds of pork tenderloin do you classify as 2?”
Wanting to try this recipe today – two questions… #1 – Approximately how many pounds of pork tenderloin do you classify as 2? #2 – Apple Cider – having a hard time finding it I think because of the time of year. Would organic apply juice still suffice as a replacement? Thank you – looks so great!
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Just tried this tonight & it’s DELISH! Thanks for another quick & tasty recipie!!
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