Maple Pork Tenderloin

There’s something about pork tenderloin that feels both comforting and celebratory — especially during the holidays.

Growing up in Kentucky, pork was always on the table. It’s one of those flavors that instantly takes me back. Even now, it’s still one of my favorite dishes to share with family and friends when we’re gathered together.

Why This Recipe Wins

For an easy and elegant presentation, I like to arrange the sliced maple pork tenderloin on a large platter with caramelized honey apples alongside. Add a simple crudité platter with hummus, and you’ve created a meal that feels abundant, colorful, and effortless.

It’s simple.
It’s comforting.
And it’s perfect for making memories around the table.

Whether you’re hosting a holiday gathering or just craving something warm and satisfying, this Maple Pork Tenderloin is one of those reliable recipes you’ll turn to again and again.

This Maple Pork Tenderloin is incredibly tender with just the right balance of savory and sweet. The maple glaze adds a subtle richness that caramelizes beautifully, creating a dish that feels special without requiring complicated prep.

And during the holidays, that’s everything.

What I love most about this recipe is that it can be made ahead, saving precious time when the house is full and there’s a million things happening at once. Any shortcut that allows more time for family and less time in the kitchen is a win in my book.

A Family Favorite

When I first served this to my kids, I wondered if it might be too firm for little ones. But it turns out this pork comes out so tender and juicy that even toddlers can enjoy it with ease.

It’s sweet enough to appeal to younger palates and flavorful enough to satisfy the adults — which makes it the kind of dish that works beautifully for multi-generational gatherings.

Maple Pork Tenderloin

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Print Recipe

Pork tenderloin has always been one of my favorite dishes to share with family and friends — especially during the holidays. It feels special without being fussy, and when paired with caramelized apples, it becomes the kind of meal everyone remembers.

This Maple Pork Tenderloin is beautifully balanced. The maple syrup and apple cider add gentle sweetness, Dijon brings depth, and garlic rounds everything out. The result is tender, flavorful pork that slices beautifully and pairs perfectly with buttery cinnamon apples.

Best of all, it can be marinated ahead of time — which means less stress and more time enjoying the people around your table.

Ingredients

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For the Pork Tenderloin (Serves 6–8)

• 2 whole pork tenderloins (about 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 (Honeycrisp, Gala, or Fuji)

• 2 tablespoons granulated sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon lemon zest

• 1/3 cup apple cider

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Instructions

Marinate the Pork

1. In a large zip-top bag, combine maple syrup, apple cider, garlic, Dijon mustard, olive oil, and salt.

2. Add the pork tenderloins and turn to coat completely.

3. Marinate in the refrigerator for 4–24 hours.

Roast the Pork

4. Preheat oven to 400°F.

5. Remove pork from marinade and place on a foil-lined baking sheet.

6. Roast for 25–30 minutes, or until an internal temperature of 140°F is reached.

   Alternatively, grill over medium-high heat for about 15 minutes, turning occasionally.

7. Remove from oven and let rest for 5–10 minutes before slicing.

Make the Caramelized Apples

8. Peel, core, and slice apples into 1/2-inch wedges.

9. In a large sauté pan over medium-low heat, melt butter and sugar until sugar dissolves.

10. Add apples and stir to coat. Cook for about 10 minutes, until apples are tender.

11. Stir in cinnamon, lemon zest, and apple cider. Cook for another 2 minutes, until the liquid slightly thickens.

12. Serve warm alongside sliced Maple Pork Tenderloin.

Notes

• Marinate longer for deeper flavor: Overnight marinating delivers the best results.
• Use a thermometer: Remove pork at 140°F; it will continue cooking slightly as it rests.
• Don’t skip resting: This keeps the pork juicy and tender.
• Make it ahead: The apples can be prepared earlier in the day and gently reheated before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.

• Author: Miks