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Maple Spice Pork Fillet recipe

Maple Spice Pork Fillet recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

This pork fillet is rubbed with an aromatic spice mixture and roasted in the oven the next day with maple syrup. The pork is also good for a buffet, as it is great warm or at room temperature.

23 people made this

IngredientsServes: 8

  • 1 whole pork fillet
  • olive oil
  • 100ml maple syrup
  • 100ml water
  • For the spice seasoning
  • 2 tablespoons sugar
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves

MethodPrep:5min ›Cook:50min ›Ready in:55min

  1. Mix all spices together and rub the pork loin with it. Wrap in cling film and place overnight in the refrigerator.
  2. The next day, preheat the oven to 180 C / Gas 4.
  3. Heat some olive oil in a large pan until very hot (but don't allow it to smoke). Sear the pork fillet on all sides for 3-5 minutes. Place into a not-too-large roasting tin, just big enough for the pork loin. Pour the maple syrup over the pork and pour water into the pan around the meat. Leave to roast for 10 minutes, then baste with the roasting juices. Roast for another 25 minutes until the meat is cooked through.
  4. Remove from the oven and stand for 10 minutes. Then cut into slices and serve with the juices.


You can use honey instead of maple syrup if preferred.

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Reviews & ratingsAverage global rating:(2)

Maple-Glazed Five-Spice Pork

A heavy hand of maple syrup brings natural sweetness to this pork dinner.

boneless pork butt, trimmed

lime, halved, plus 3 Tbsp fresh lime juice

Cooked rice, scallions, red chiles and limes for serving

  1. Heat oven to 275°F. Heat oil in Dutch oven on medium-high. Season pork with 2 teaspoons salt and 2 tablespoons five-spice powder and cook, turning occasionally, until browned on all sides, 10 to 12 minutes transfer to bowl and discard all but 2 tablespoons fat.
  2. Return pot to medium, add garlic and onion and cook, stirring occasionally, 6 minutes. Stir in maple syrup, soy sauce, vinegar, lime halves and remaining 2 tablespoons five-spice powder bring to a simmer.
  3. Return pork to pot, cover, transfer to oven and cook, turning after 2 hours (adjust oven temp to keep the liquid at a slow simmer), until meat is tender, 4 hours. Uncover, return to oven and cook until deep golden brown, 30 minutes.
  4. Remove pork from liquid, discard lime halves and skim off and discard fat. Simmer liquid until slightly thickened, 15 min. Stir in lime juice. Shred pork into chunks, discarding fat fold into sauce. Serve with rice, scallions, chiles and limes.

Nutritional Information (per serving): About 485 calories, 22.5 g fat (8 g saturated), 32 g protein, 920 mg sodium, 38 g carb, 0 g fiber

Recipe Summary

  • Pork:
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground allspice
  • 2 (1-pound) pork tenderloins, trimmed
  • 2 teaspoons olive oil
  • Sauce:
  • 1 (7-ounce) can chipotle chiles, canned in adobo sauce
  • ½ cup maple syrup
  • 3 tablespoons fat-free, less-sodium chicken broth
  • 1 ½ tablespoons cider vinegar

To prepare pork, combine first 6 ingredients sprinkle evenly over pork. Place in a large zip-top plastic bag seal and refrigerate 3 hours.

Remove pork from bag. Place pork in a roasting pan drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan cover and let stand 10 minutes.

To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl serve with pork.

Maple Bourbon Pork Tenderloin

Super tender, juicy pork tenderloin marinated in a quick maple bourbon marinade, browned on the stovetop and then quickly roasted in the oven. All topped with an irresistible, flavor-packed maple bourbon glaze. And only 5 ingredients!! This recipe is paleo, gluten free, dairy free, and can be made low carb and keto! Enjoy!

  • Author: Kit
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 – 8 servings 1 x
  • Category: Dinner, 30-Minute Meals
  • Method: Stovetop and Oven
  • Cuisine: American


  • 2 1.5lb organic pastured pork tenderloins
  • 1 cup bourbon
  • 1/2 cup maple syrup (see recipe notes for low carb/keto*)
  • 2 Tbsp avocado oil, divided
  • 10 large cloves garlic, minced or pressed
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper (optional**)
  • Parsley for garnish (optional)


  1. Trim off any silvery skin from the pork tenderloins.
  2. Mix together bourbon, maple syrup, 1 Tbsp avocado oil, garlic, sea salt, pepper, and cayenne in a medium-sized glass or ceramic mixing bowl. Stir to dissolve the salt. Add in tenderloins and submerge in the liquid. If they aren’t submerged, you may want to try in a smaller bowl. Cover with an air-tight lid or Bee’s Wrap (a reusable alternative to plastic wrap! So cool!) and refrigerate overnight.
  3. When you’re ready to cook, preheat the oven to 400ºF (205ºC).
  4. Remove the tenderloins from the marinade (make sure to save the marinade!) and dry them off completely with a kitchen towel or paper towels. Set aside.
  5. Pour the marinade into a medium saucepan and bring to a boil. Reduce heat to a gentle boil/vigorous simmer (somewhere around medium heat) and allow to reduce until you have a glaze consistency. If you reduce it too much and it’s too thick, you can thin it out with a splash of room temperature water or chicken stock. While it’s reducing, start cooking the pork tenderloins.
  6. In a large oven-proof skillet***, heat 1 Tbsp avocado oil over medium-high heat. When it’s nice and hot, add the tenderloins and brown all sides well. This should take about 5-7 minutes total. If it’s not browning quickly enough, just turn up the heat a bit.
  7. Transfer to the preheated oven and roast on the middle rack for about 20 minutes for 1.5lb tenderloins**** or until it reaches 145ºF (63ºC).
  8. Remove to a cutting board and allow to rest for 5 minutes. Slice into medallions and serve with maple bourbon glaze.


**If you use the cayenne pepper it gives the glaze a little kick. It’s not really going to be spicy, per se, but more of a mild spice. If you are sensitive to spice or don’t have any cayenne, just omit.

***I like to use a my large 15″ Lodge cast iron skillet, but you could also do it in stainless steel. If you don’t have an oven-proof skillet, just brown the tenderloins in any large skillet and then you will need to transfer to a baking dish lined with parchment paper for roasting.

****Approximate cooking times: 1/2 lb tenderloin = 12 minutes , 1 lb = 15 minutes , 1.5 lb = 20 minutes , 2lb = 25 minutes

I highly recommended that you use a meat thermometer to make sure you get the pork to 145ºF (63ºC) and don’t overcook it. They are very cheap and can be found at most grocery stores or on Amazon. The one I’ve linked here is great because you can leave it in the meat while it’s cooking in the oven or even on the grill!

Life is too short for flavorless pork. This Maple Bacon Wrapped Pork Tenderloin is simple to make but bursting with sweet-salty flavor. This roast is special enough for a dinner party or holiday meal but approachable for a weeknight dinner. Try out this pork tenderloin today!

Make dinner time a breeze with this simple, but oh-so-tasty favorite recipe: Maple Bacon Wrapped Pork Tenderloin!

This roast pork requires just a handle of common ingredients and is ultra juicy, thanks to bacon locking in all of its delicious juices.

It's also made in just a handful of steps! Roll the pork in the bacon, drizzle a simple maple and mustard glaze on top, and bake, basting the pork in the saucy juices as it cooks. Don't you love it when dinner is this easy?!

Because of the flavor and beautiful presentation, this pork is the kind of recipe that always feels like a treat -- even if you're serving it on a Tuesday night.

And thankfully, due to the simple recipe, it's the kind of recipe we can easily make on a Tuesday night! But that doesn't mean you can't make it for company, Sunday dinner, or any other holiday.

Someday, when we can get back to dinner parties with friends, I am going to whip up a few of these roasts for a celebration dinner. 'Cause, I mean, being able to eat an amazing meal inside with friends again?? That will definitely be something to celebrate.

Though I'm not personally on the keto or low-carb diet train, this pork is also a great recipe for you if you are. Just one serving has only 7 grams of carbohydrate.

But enough about the details. Let's get to making this tender and juicy roast pork!

Here at Mae's Menu, we have a variety of readers: those who are more experienced in the kitchen and want to zip straight through to the recipe and those who want to learn more about the dish, potential substitutions, and more.

To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.

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This maple pork tenderloin recipe is.

  • Juicy
  • Tender
  • Salty-sweet
  • Savory
  • Easy-to-make
  • Impressive
  • Perfect for holiday dinners
  • But simple and quick enough for a weeknight meal

Treat your friends and family to a tender meat that's full of flavor but low on fuss!

Recipe ingredients

  • Pork tenderloin
  • Pure maple syrup - imitation maple syrup doesn't work well in this recipe so go with the real deal if you can
  • Dijon mustard
  • Dried rosemary
  • Salt
  • Thick-cut streaky bacon- we want "American" bacon with rich marbling not Canadian, turkey bacon, or the type of bacon often found in Europe

Ingredient substitutions

  • Syrup- don't have pure maple syrup? Honey can work in its place, just whisk in 1 tablespoon of water to thin the honey
  • Mustard - whole grain mustard can substitute for the dijon mustard but will add a bit more kick to the sauce
  • Rosemary - you can use fresh chopped rosemary instead of dried rosemary. Increase the measurement to 1 tablespoon if you do.

How to make this maple bacon wrapped pork tenderloin.

  1. Whisk the dijon mustard, maple syrup, dried rosemary, and salt together in a small mixing bowl.
  2. Wrap the pork tenderloin in the bacon, overlapping the bacon slightly as you do. Place it in a prepared 8 x 13-inch baking pan.
  3. Drizzle the maple sauce over the pork tenderloin. Gently spread it around until the pork is evenly covered.
  4. Cover the pan with aluminum foil. Bake at 400 for 25 minutes. Remove the pan from the oven and baste the pork with the maple juices.
  5. Return the pork to the oven uncovered and bake for 18-25 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit.
  6. Let the pork rest at room temperature for 5-10 minutes. Then slice and serve the tenderloin hot!

Recipe pro-tips:

  1. Don't skimp on the bacon - pork tenderloin doesn't have much fat on its own, so bacon adds a lot of moisture and flavor to the pork.
  2. Slightly overlap the bacon as you wrap the pork - overlapping the bacon as you wrap it around the pork helps to keep all the bacon juices in with the pork as it roasts.
  3. Roast the pork to 145 degrees Fahrenheit - pork tenderloin is a lean meat so it easily dries out when it's overcooked. For best results, roast the pork to an internal temperature of 145 degrees Fahrenheit, 150 degrees Fahrenheit if you don't want any pink in your pork.
  4. Let the meat rest before slicing - the pork juices settle and re-distribute while it rests after roasting. So, let your pork rest around 10 minutes before slicing it. If you are concerned about the meat getting cold, just tent the baking dish with foil.
  5. For an easy clean-up line the baking dish with foil - if you dread scrubbing greasy pans, just line your baking with foil. It's a game-changer every time!

How do you know when pork is cooked through?

Pork is cooked through when an internal temperature registers to 145 degrees Fahrenheit in the thickest part of the pork.

You'll notice that the pork can still have a pink tint when it has reached that internal temperature. If you don't like your pork with some pink in it, cook the tenderloin to 150 degrees Fahrenheit.

How to serve this succulent pork tenderloin:

This pork tenderloin is easy enough to make for a weeknight dinner but special enough to serve for a Sunday supper or holiday meal. I'm going to serve this for Easter dinner this year with the following sides:

Can you double this recipe?

Yes, you can very easily double (or triple) this recipe. Just multiply the ingredients by the desired amount and follow the directions as listed. The tenderloins should have 2-3 inches between them while roasted, so use an extra roasting pan if needed.

Storage directions:

Leftovers last stored in the refrigerator for 4-5 days. They do not freeze well.

How Long do I Cook Maple Bacon Pork Tenderloin?

Because we&rsquore using a fairly high high, 400˚F, the cook time for the maple bacon tenderloin is about 30 minutes total.

I like to roast the tenderloin for 20 minutes before I brush on the maple syrup. Because of the high sugar content, it has the tendency to burn. I just don&rsquot like to risk that.

Brush about half of the syrup over the bacon and then continue roasting until the internal temperature reaches between 140˚ F &ndash 160˚F on an instant read thermometer. I tend toward the 140˚F temp as I like my tenderloin on the medium side of done.

Brush the rest of the syrup on the tenderloin after it&rsquos been removed from the oven. Allow it to rest for 10 minutes. The resting period is important. It allows the juices to be redistributed through the meat.

This sweet, savory, juicy dish needs nothing more than a simple side salad for an impressive weeknight meal.

Not a fan of the sweet, savory combination? Give the Bacon Wrapped Pork Tenderloin recipe a try.

Search Recipes

Originally cooked in January of 2012 as part of a New Year’s resolution to be more open to trying new things, the Double Thick Tandoori Pork with Raita, from Ted Reader’s Everyday Gourmet Grilling cookbook, is the perfect way to experience new and interesting flavors.

Using a small bowl, mix all of the seasonings together

Pat the pork tenderloin dry with paper towel and massage seasoning into the meat then place on planks

Grill roast the planked tenderloins for approximately 45 minutes

Once pork tenderloins are cooked, remove the planks and have them rest for 5 to 10 minutes before slicing

Enjoy an easy and delicious dinner with these planked pork tenderloins

This recipe is great for a small group of people, or for making left overs

Pork Tenderloin with Maple Mustard Sauce

This recipe is one of my favorite recipes that I continue to make for many occasions. The spice rub combined with the maple mustard sauce takes this recipe over the top. I usually serve this with a wild rice casserole and a green vegetable. This is definitely a meal to serve that is perfect for entertaining or a week night family dinner. It requires minimum work and the results taste like you have been in the kitchen for hours. This is a recipe that when the meal in over, your guests will be asking for the recipe. If you have any leftover pork you can make a delicious sandwich the next day. Mix any remaining sauce with mayonnaise for a delicious sandwich spread, top pork with sauce and arugula for a great sandwich.

  1. 1/2 teaspoon ground nutmeg
  2. 1/2 teaspoon dried thyme, crushed
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon dried basil
  5. 1/4 teaspoon red pepper flakes
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon black pepper
  9. 1/8 teaspoon allspice
  10. 1 package pork tenderloins (2 loins), approx. 2.7 pounds
  11. 6 bay leaves
  12. 2 tablespoons olive oil
  13. Maple Mustard Sauce
  1. In a small dish combine all of the spice. Sprinkle mixture over tenderloins. Place tenderloins on a piece of plastic wrap with the bay leaves spread out on wrap. Wrap tenderloins and refrigerate at least 2 hours. Brush tenderloins with olive oil, roast in 425 oven for 25 - 35 minutes or internal temperature reaches 160 degrees.
  2. Discard bay leaves, slice on the diagonal, serve with Maple Mustard Sauce
  1. Maple Mustard Sauce
  2. In a small mixing bowl combine 1/3 cup pure maple syrup and 2 tablespoon Dijon mustard. Whisk until smooth, serve at room temperature.

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Maple Glazed Pork Tenderloin

This easy maple glazed pork tenderloin is easy and quick enough to be a weeknight meal. yet special enough to be on your Thanksgiving or Christmas table.

If you're looking for an alternative to your Thanksgiving turkey or your Christmas goose (do people still eat geese for Christmas?) this year?

I first published this recipe last year on Atlanta Black Star, but I knew y'all would love to see this recipe. Because not everyone eats turkey on Thanksgiving. My mama, every year, would make cornish hen instead. Much less time to cook than a big ole turkey. I hadn't had turkey at Thanksgiving until I was married.

Our first year, I had made a 28 pound turkey. Why?

I had no idea what I was doing, that's why. Laugh at my pain now, that bird made dinner LATE and I had NO IDEA when that bird was going to be done.

And now, here we are: it may be your first Thanksgiving your hosting. It might just be you and your spouse. Or your family of five is tired of turkey. Or your grandfather set the backyard on fire trying to fry a turkey and you're not risking that again!

This maple glazed pork tenderloin may be the new holiday dish of your dreams. It's super juicy, flavorful with a fall-centric maple glaze, and it's so easy to prepare and cook up.

This recipe is way less fussy than your average turkey which needs to thaw for 3-7 days, take up a ton of room in your fridge to wet brine for a another day or two, and then take over your oven for hours on Thanksgiving day. As much as I love turkey on thanksgiving, it's easy to see that it's a lot of work just for the birdy itself.

Not so with pork tenderloin.

A flavorful brine makes the lean cut super juicy and flavorful within the pork itself. So while there is a well-balanced, sweet and savory glaze on the outside, the inside is well-seasoned with a brine that compliments the outside flavors. No dry, bland meat here, honey! We are all flavor!

And the brine can be made the morning of or even overnight, then cook that afternoon for only HALF AN HOUR!

I mean, could your holiday cooking get anymore fuss-free?

Seriously, this is such a great holiday alternative that is perfect for beginners, those who want an easy Thanksgiving meal, or those looking for something delicious and different than the usual.

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Had pork medallions and didn't know what to do with it. found this recipe and I had everything in the pantry for it but the chili garlic sauce, plus I didn't know what that was (I didn't read the reviews). In place of it, I added a 1/4 tsp minced garlic and a couple dashes of chili powder. I cooked the sauce until it was almost carmelized. It was delicious! Next time, per the reviewer who described the chili garlic sauce, I'll add a dash of vinegar.

Very good, quick and easy. Doubled the sauce as suggested below to allow for some on the rice. Also added a squeeze of lime to the sauce while cooking. This sauce would be good on any kind of meat or shrimp.

I've been making this regularly for about four years and we always love it. It's a , easy weeknight meal but good enough for company. Double the sauce and serve with Jasmine rice.

I brined the pork, but forgot about the salt in the chicken stock so it came out too salty. Next time I'll use 1/4 c stock and 1/2 c water. Nice flavors, worth another try.

Really people? You must be making some bad meals to give this one such a high rating. It's a 4 out of 10 at best. The sauce was good, but the meat needs to be marinated in brine for 8 hours, then grilled, not fried. I would probably thicken up the sauce as well.

Despite the amazing ease of this recipe (actually took LESS than 25 minutes), it has a great flavor. We served over white rice as suggested. My husband is usually reticent to accept new recipes into our repertoire, but he was a hands down fan. This was in spite of having to make my own chili-garlic sauce as there is some debate as to whether this item made it onto the grocery list. (consisted of white vinegar, dash of white sugar, red pepper flakes and chopped garlic - I've heard this can sometimes be hard to find even when you remember to look :). Would make a little extra sauce next time so that it goes further with the rice. Otherwise, can't wait for leftovers and to make again.

Excellent! Made with chicken thighs. I particularly liked the sweet taste of the 5-spice powder.

What a very easy recipe for all the flavors and very impressive, too! I served Mustard roasted potatoes and roasted Aspargus with Parmesan Cheese. The mustard was a great complement to the spicy, sweet sauce of the pork tenderloin. My parents loved this "casual" meal as it took little time to put together!

Don't like 5-spice, so maybe that's the problem. but one of the least successful Asian pork dishes ever.

I've made this several times. It's a great recipe, simple to make with staples on hand and very flavorful.

This recipe has been a perennial favorite at our house since we first made it. Easy to make, and very satisfying. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.

We like our pork done about medium, so I sliced tenderloin in 3/4" slices and didn't pound. For the chili-garlic sauce I used what I had, which was The Pepper Plant chunky garlic hot pepper sauce. I didn't have green onion, so I used about 2T minced yellow onion and added 2T chopped cilantro at the end. The cilantro was a wonderful addition. I served the pork with baked sweet potatoes, as another reviewer suggested, and the combination was great!! This will be one of our go-to pork recipes. Would also be good served at room temp.

I did this a little lazy-I mixed the maple syrup with Sriracha, and poured it over the pork when it was almost done cooking. I made homemade toasted five-spice, cooked it all together. Omitted the broth and green onion. I don't think I'll ever make pork any other way. =)

This recipe is so easy and has tons of flavor. I cooked the pork a little longer to get fully cooked (160 degrees).

Can't say enough good things about this recipe. Very tasty, especially if you get all of the flavors right. Try this one soon.

This was really good! I will definitely make again. Very simple and easy. I made jasmine rice, sauteed garlic spinach, and a sweet and pungent asparagus to go with it and my husband loved it. Because it's so simple, I think I will make it often.

My family and I love this recipe! I wouldn't change a thing about it! Excellent!

Made this for our "Sauces, Salsas, & Relishes" night with our cooking group! A new twist on pork, very delicious. Prepared as is!

This was great - quick, includes ingredients readily in the pantry and most importantly, was delicious. Unfortunate for me, but I had no chili-garlic sauce on hand so had to make some up on the quick with garlic, chipotle peppers/sauce, bit of sugar and white wine vinegar. Rave reviews from the spouse. Will definitely make again.

This is simple to prepare and quite good BUT you do have to know your audience and the heat of your chili- garlic sauce. I served this with baked sweet potatoes instead of rice and thought it was a good choice.

This dish is so easy and super yummy. Go easy on the chili garlic sauce or your mouth will catch on fire. This is a wonderful, complete meal with jasmine rice and broccoli, green beans, etc.

Very good recipe and so simple. It would be good with shrimp or chicken too. I did add a little more chili-garlic sauce to spice it up. I will make this again!

This recipe is now in my meal rotation. It is spicy, but a very nice change from "everyday" meals. Lately, I have been substituting the Pork Tenderloin for thin, center cut Pork Chops. They are less expensive and still good. Granted, they are not as good as the tenderloin (of course), but provide a good sub that is lighter on the wallet. I cook each side for 2 minutes and then cook for 1 minute on each side in the sauce at the end to capture more of the flavor. I would not sub anything for real Maple Syrup. There is no substitute, so leave your Aunt Jemima and Mrs. Butterworth's at the supermarket. I serve it over cous cous. Great recipe.

I used Michael Lomonaco's idea of sour with the sweet and added 1 T. balsamic vinegar to the sauce. The five-spice made this flavor perfect. I also doubled the sauce.

Wow, the cook from London really wanted us to read their review. Posting NINE times is bordering on obsessive!! When will people realize the reviews they write don't get posted immediately? Patience, people!! Anyway, on to the important stuff: this recipe was good for a fast weeknight meal, but I wouldn't call it company worthy. Nevertheless, all family members enjoyed it. PLEASE don't use the fake corn-syrupy garbage for this or any other recipe. Real maple syrup is in a whole other category.