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Pork Tenderloin with Maple & Rosemary

Pork tenderloin makes for a quick dinner; it can hang out in its marinade in the fridge overnight, or be frozen in it for up to 6 months. If you like, cook it on the grill and simmer the marinade in a small saucepan on the stovetop. Mashed potatoes make a

Pork Tenderloin with Maple & Rosemary

Total Time:

1hrs 30mins





Skill Level:



  • 2 Pork Tenderloins (about 3lb/1.5kg)
  • 1 cup maple syrup
  • 2 tbsp grainy mustard
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp fresh rosemary (chopped)
  • canola or olive oil (for cooking)
  • 2 tbsp butter

How to Make It


Place the pork tenderloins in a bowl or large, heavy duty zip-lock bag. Add the apple cider or juice, maple syrup, grainy mustard, soy sauce, lemon juice and rosemary and stir (or seal the bag and shake/knead the bag to combine), cover and refrigerate for at least an hour, or up to a day.


When you’re ready to cook, preheat the oven to 400˚F.


Set a large, heavy ovenproof skillet (cast iron is ideal) over medium-high heat and add a drizzle of oil to coat the bottom of the pan.


Remove the pork from the marinade and brown in the pan on all sides, turning as needed.


Slide the pan into the oven for 20 minutes, or until the internal temperature of the pork reaches 71°C (160°F).


Set aside on a platter or cutting board to rest for a few minutes, and set the skillet back over medium-high heat.


Add the marinade to the pan and bring to a boil; add the butter and simmer for 2-3 minutes, until thickened slightly.


Slice the pork and serve drizzled with the sauce.

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