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The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.
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- 🏅Why it's great
- 🍳 Why cast iron?
- 🍁 Ingredients
- 🔪 How to make the best pork tenderloin recipe
- 🥗 What to serve with pork tenderloin
- 👨👩👧👦 For a crowd
- 🍽How to store and reheat
- 🙋 Questions and Answers
- 📖 More cast iron skillet recipes
- Connect with us!
- Recipe
- Comments
This best pork tenderloin recipe is the bomb.com. One bite and you will forever be addicted! The pork is moist and tender on the inside with a perfectly crispy, golden crust on the outside, all covered in a delicious maple-mustard sauce.
The original recipe is America’s Test Kitchen Maple Glazed Pork Tenderloin, but we slightly simplified a few steps. We left everything else the same because… it really is an amazing recipe as is!
Another of our favorite pork tenderloin recipes is this Cast Iron Pork Tenderloin with Honey Butter Sauce that only requires 5 ingredients. It's a yummy one the whole family loves!
🏅Why it's great
- Even though it has fancy, sophisticated vibes it's a great recipe for any night of the week or Sunday Dinner. Plus it's special enough to serve to dinner guests or as an alternative to a Thanksgiving turkey or served for Christmas dinner.
- Every. last. bite. will get eaten. I promise I am not exaggerating.
- Pork tenderloin is one of the leanest cuts of meat - right up there with boneless skinless chicken breasts. Plus it is naturally very tender.
- No need to marinate or brine before cooking!
Don't want to take our word for it? Here is what others are saying:
"I loved this recipe , the whole family enjoyed it. I will definitely make this again , so easy and tasty. My son said it was restaurant worthy. 🙂" - Julie
"A definite keeper! I made this with cinnamon roasted butternut squash and a side salad as an easy weeknight meal (and to test to see if it would be good for a holiday meal) and this tenderloin was amazing and will be on the Christmas dinner menu (along with the butternut squash). I highly recommend trying this recipe." - Carmen
🍳 Why cast iron?
Cast iron skillets (affiliate) are my absolute favorite for this recipe. They get extra hot and retain their heat, which makes them perfect for searing the pork tenderloin. They can also be put right into the oven, so no need to transfer the pork to a different pan and create more dishes. Plus, they last forever and are super easy to clean.
I highly recommend using a cast iron for this recipe. The second pick would be an ovenproof skillet. However, if you don’t have a cast iron or oven-safe skillet, you can sear the meat in a nonstick skillet and then transfer it to a rimmed sheet pan.
🍁 Ingredients
Maple syrup: Use real maple syrup, not the fake stuff.
Molasses: You can use light or dark molasses.
Bourbon: Adds great flavor that really complements the maple syrup and molasses.
Cinnamon: Just a bit for extra flavor.
Cloves: A little goes a long way to add a boost of flavor.
Cayenne pepper: A pinch of cayenne will help balance the sweetness of the syrup.
Cornstarch: Coating the pork in cornstarch will give it a crispy, golden crust.
Sugar: The sugar will caramelize on the crust of the pork for extra crispiness.
Salt: I prefer kosher, but table salt will also work.
Pepper: Just regular ground black pepper.
Pork tenderloins: They usually come in packs of two. Shoot for about 5 lbs of meat total. Remove silver skin before cooking. *Note: This recipe calls for pork tenderloin NOT pork loin. See the Q&A section below for an explanation on the difference.
Oil: A few tablespoons of canola oil, vegetable oil, or olive oil.
Whole-grain mustard: Another main flavor, mustard tones down the sweetness of the syrup and adds more depth. Dijon mustard can be used as a substitution.
🔪 How to make the best pork tenderloin recipe
Detailed instructions are also included in the recipe card below.
- In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
- In a small bowl, whisk together cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet or baking dish.
Pat prepared pork tenderloins very dry with paper towels.
Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.A good sear with help bind the coating to the outside of the pork.
Add maple syrup mixture to the skillet and simmer on medium heat for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the glaze and set aside.
Then remove from the oven and use a silicone brush to rub pork tenderloins with the remaining glaze from the pan.
After resting, slice the meat thinly. Thick slices aren't quite as tender. Serve with extra sauce.
🥗 What to serve with pork tenderloin
This is the best pork tenderloin recipe for entertaining and special occasions. It just has that special feel to it. This would make a phenomenal Christmas dinner, Thanksgiving alternative to turkey, or meal for a rehearsal dinner. It is also great for serving dinner party guests over the weekend.
You could serve this with a variety of sides, but here are some of my favorite options.
- Easiest Rhodes Rolls - The easiest dinner rolls! Soft, fluffy, and perfectly golden rolls that only take a few minutes of hands-on time.
- Orange Rice with Cranberries - Slightly sweet and perfect for fall. Recipe coming soon!
- Autumn Chopped Salad - The absolute perfect fall salad topped with pears, candied nuts, cheese, cranberries, and bacon.
- Crispy Roasted Brussels Sprouts - Salty and full of crispy edges! Plus you can add a drizzle of balsamic glaze to take them to the next level.
- Green Beans Almondine - Sounds fancy, but they are so simple! Skillet green beans with toasted almonds and fresh lemon.
- Baked Sweet Potatoes - The sauce from this recipe is amazing with the flavor of sweet potatoes.
👨👩👧👦 For a crowd
If you want to double this and serve it to a crowd, you will need to use two skillets, or bake them on a cookie sheet instead. For those instructions, please see the note in the recipe card. My number one tip for success when doubling this recipe is to have all the ingredients measured and ready to go before you start. This will prevent chaos later.
Also, if you have a friend who can lend you their hands for a few minutes to help glaze or make the sauce, that is always helpful. I also highly recommend serving it with make-ahead or easy sides so that you can focus on just cooking the pork. See “serving ideas” above for side suggestions.
🍽How to store and reheat
Store leftovers of this best pork tenderloin recipe (if there are any 😉) in an airtight container in the refrigerator for up to 5 days.
To reheat in a way that produces juicy pork tenderloins, it is important to keep the heat moderate and introduce a little moisture before cooking.
For the microwave, sprinkle a little water directly onto the pork. Reheat at half power until the pork is just warm enough. Or cook the slices in a medium-hot skillet for a couple minutes on each side being sure to add a bit of water and some dipping sauce to the pan. If cooked too long or at too high of a temperature the tenderloin will dry out.
🙋 Questions and Answers
How long does can you store pork tenderloin?
If cooked pork tenderloin is in an air-tight container in the fridge, it should last up to 5 days. The raw pork will last up to 3 days in the fridge before cooking. If you need it to last longer than 3 days, freeze it and thaw before cooking.
How do I keep pork tenderloin moist?
Pork is known for drying out easily, but tenderloins are easier to keep moist.
First, avoid overcooking it. While it is baking, check the temperature often. It can go from “not quite done” to “super dry” in just a few minutes. The pork will continue to cook for a few minutes in the pan before you slice it, so remove it 3-5 degrees below the target temperature.
Second, if you aren’t serving the best pork tenderloin immediately after slicing, loosely cover it with tin foil. This will trap the moisture and prevent excess air exposure from drying it out.
Third, drizzle sauce on top to keep it moist.
What’s the difference between pork tenderloin and pork loin?
Although they sound similar, they are quite different cuts of meat and cannot be substituted for one another.
Pork loin, technically called pork loin roast, is a much thicker cut of meat that is best cooked low and slow in order to become tender. Usually between 3-5 pounds, it is often sliced and sold as pork chops.
Pork tenderloin is a much thinner cut of meat that is best cooked quickly with higher heat for a shorter amount of time. Each tenderloin is usually between 1-2 pounds. It is considered the filet mignon of pork for it's tenderness.
What is “silverskin” and how do I remove it?
You are almost guaranteed to find a layer of silvery-white connective tissue on your pork tenderloin. This is the silverskin. Unlike the other fat on your pork, it won’t melt or cook off because it is not solely fat. Before cooking, you should remove the silverskin. Simply use a sharp knife to trim it off as you would a layer of fat.
To what temperature should I cook pork tenderloin?
The safe internal temperature for pork tenderloin is anywhere between 145-160°F, but we prefer ours around 150-155°F. Use a thermometer placed into the thickest part of the tenderloin to measure the temperature.
Can pork tenderloin be pink?
Technically pork tenderloin can be a little pink inside, but should not be dark pink or bloody. We prefer our pork medium-well or well done. This article by the National Pork Board has a fantastic picture (upper right-hand side) showing the color of pork at different temperatures.
📖 More cast iron skillet recipes
- 5-Ingredient Honey Butter Pork Tenderloin - Another pork tenderloin favorite seasoned with creole seasoning and thyme, then drizzled with a sweet honey butter sauce.A delicious, easy dinner made in cast iron or the instant pot!
- Skillet Roasted Corn - The most flavorful corn dish! Frozen corn caramelized with onions and garlic makes a fast side dish that always gets rave reviews.
- Buttermilk Skillet Cake - A moist cake cooked right in the skillet then topped with gooey praline topping! Delicious served with vanilla ice cream!
👨🏼🍳 Tips & Tricks
- Shake off the excess cornstarch. It's the best way to avoid a gummy crust.
- The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking for the perfect sear.
- Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
- Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
- Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.
- Don't overcook or the tenderloin will dry out. We want juicy pork tenderloins. Be sure to use a meat thermometer for that perfect temperature.
Connect with us!
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Recipe
BEST Pork Tenderloin Recipe (Maple Glazed!)
The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.
4.85 from 19 votes
Print Pin Save Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 6
Calories: 424kcal
Author: Borrowed Bites
Ingredients
- ½ cup maple syrup (will need ¾ cup total)
- ¼ cup molasses dark or light
- 2 tablespoon bourbon
- ⅛ teaspoon cinnamon
- Pinch of cloves
- Pinch of cayenne pepper
- ¼ cup cornstarch
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoon pepper
- 2 pork tenderloins (about 5 lbs total) trimmed and silverskin removed
- 2 tablespoon vegetable oil
- ¼ cup maple syrup
- 1 tablespoon whole-grain mustard
Instructions
Preheat oven to 375°F.
*If you are making this for a crowd or do not have an oven safe skillet, please see the notes at the bottom of the recipe card for altered instructions.
In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
½ cup maple syrup, ¼ cup molasses, 2 tablespoon bourbon, ⅛ teaspoon cinnamon, Pinch of cloves, Pinch of cayenne pepper
In another small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
¼ cup cornstarch, 2 tablespoon sugar, 1 tablespoon salt, 2 teaspoon pepper
Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
Heat oil in an oven-safe skillet (preferably a cast iron skillet) over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
2 tablespoon vegetable oil
Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set it aside in a small bowl.
Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
While the meat is resting, combine the remaining ¼ cup maple syrup, mustard, and reserved syrup/glaze in the small bowl.
¼ cup maple syrup, 1 tablespoon whole-grain mustard
After resting, slice the meat and serve with maple mustard sauce.
Note: For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot to add water and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
Tips & Tricks
- Shake off the excess cornstarch to avoid a gummy crust.
- The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
- Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
- Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
- Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.
Making for a Crowd or without an Oven-Safe Pan:
If you are not using a cast iron skillet or if you want to serve this to a crowd, follow the instructions through step 5. Once the tenderloins are seared, place them on a wire rack that has been sprayed with non-stick spray and placed on a cookie sheet.
After all the tenderloins are removed from the pan, pour the syrup mixture from step six into the skillet and allow it to simmer for a minute or two, until slightly thickened. Set aside 2 tablespoons (per recipe) in a small bowl. Then use a silicone basting brush to cover the outside of the tenderloins in the glaze. Continue with the recipe as written (you should be at step 7) until the correct internal temperature has been reached.
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Nutrition
Calories: 424kcal | Carbohydrates: 48g | Protein: 35g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 1290mg | Potassium: 982mg | Fiber: 1g | Sugar: 39g | Calcium: 84mg | Iron: 2mg
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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