Learn how to make this delicious and easy maple syrup and garlic glazed pork tenderloin
Our parents often shop sales and bring home extra groceries, and pork tenderloin is a frequent gift. It’s convenient, versatile and perfect for quick family meals. On visits we might leave with household items and a pack or two of tenderloins — sometimes accompanied by a ready-made dinner from Baba.
Why pork tenderloin? It’s the cut many of us prefer for pork souvlaki and other family favorites. It works well sliced as a meze, paired with vegetables like leeks, or served over rice for a simple, satisfying dinner.
One of our favorite ways to prepare it is glazed with maple syrup and garlic. The combination is sweet, savory and deeply satisfying. This maple-glazed pork tenderloin recipe is easy enough for a weeknight but also impressive enough for guests.
Two steps make a big difference: the dry rub and a quick browning in a hot pan to create a flavorful crust, and reducing the glaze so it becomes glossy and coats the meat. Don’t skip the browning — it adds texture and depth. Marinate the tenderloin in the rub for at least 30 minutes (or longer) for the best flavor.
What you need to make maple glazed pork tenderloin
- Pork tenderloin (2 tenderloins will feed 6–8 people)
- Olive oil
- Garlic powder
- Paprika
- Dry mustard
- Salt & pepper
- Maple syrup
- Rice wine vinegar
- Soy sauce
- Fresh garlic, chopped
How to use a dry rub
Combine the dry rub ingredients in a bowl and mix thoroughly. Using your hands, coat the tenderloin evenly with the rub, covering all sides. Refrigerate and let the meat marinate for at least 30 minutes — longer if you have time. Remove the pork from the fridge about 10 minutes before cooking so it comes closer to room temperature.
Great sides for maple glazed pork tenderloin:
Rice with vegetables (Ρύζι με λαχανικά)
Broccoli with olive oil and lemon (Μπρόκολο με ελαιόλαδο και λεμόνι)
Greek potato salad with herbs
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Maple glazed pork tenderloin
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Equipment
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1 large frying pan
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1 roasting pan
Ingredients
- 2 pork tenderloin about 650 grams each
- 1 tbsp olive oil
For the dry rub
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dry mustard
- ½ tsp salt
- ½ tsp pepper
For the glaze
- ½ cup maple syrup
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp chopped garlic
Instructions
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Mix the dry rub ingredients and rub evenly over both tenderloins. Refrigerate for at least 30 minutes, then remove and let rest at room temperature for 10 minutes before cooking.
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Preheat the oven to 350 °F.
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Heat the oil in a large skillet over medium-high heat. Brown the tenderloins on all sides to form a nice crust, about 5 minutes per side.
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Whisk together the maple syrup, rice wine vinegar and soy sauce in a small bowl.
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Transfer the browned pork to a baking dish. In the skillet, sauté the chopped garlic for about 2 minutes, then add the maple mixture and scrape up any browned bits to deglaze the pan. Return the pork to the skillet briefly to coat it in the glaze, then place it back in the baking dish.
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Pour remaining glaze over the tenderloins and bake on the middle rack for 15–20 minutes, or until the internal temperature reaches 145 °F.
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Transfer the pork to a cutting board and rest for about 5 minutes. Meanwhile, pour pan juices into the skillet and simmer over medium heat, stirring, until the sauce thickens and coats the back of a spoon.
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Slice the tenderloin, drizzle with the thickened glaze and serve. Enjoy!