Savory 35 Minute Maple Glazed Pork Tenderloin with Apples

Oh, maple glazed pork tenderloin with apples – just saying it out loud makes my mouth water! This dish became a family favorite during those cozy autumn Sundays when I craved something hearty yet elegant. The magic happens when savory pork meets that sweet, sticky maple glaze, all balanced by tender caramelized apples. It’s the kind of meal that feels fancy but comes together in under an hour (shh, that’s our little secret). My kids still beg for it, and honestly? I never get tired of making it – the way those apples soften into the pan juices alone is worth every minute.

Why You’ll Love This Maple Glazed Pork Tenderloin with Apples

Trust me, this dish will steal your heart (and probably become your new go-to dinner). Here’s why:

• Weeknight magic: Ready in 35 minutes flat – perfect when you’re starving but don’t want to spend hours cooking
• Flavor fireworks: That sweet-salty maple glaze clinging to juicy pork? Absolute perfection with the caramelized apples
• Pantry-friendly: Just 8 simple ingredients you likely already have (who doesn’t keep maple syrup around?)
• Looks fancy: The golden-brown crust and glossy apples make it dinner party-worthy with zero stress

Seriously, it’s the kind of recipe that makes people think you slaved away – our little secret!

Ingredients for Maple Glazed Pork Tenderloin with Apples

Gather these simple ingredients – I bet most are already in your kitchen! The magic happens in their combination:

• 1 lb pork tenderloin (look for one that’s pink and firm, not slimy)
• 2 tbsp pure maple syrup (the real stuff – none of that pancake syrup here!)
• 2 medium apples, sliced 1/4-inch thick (I use Honeycrisp, but Granny Smith work great too)
• 1 tbsp olive oil (for that perfect sear)
• 1 tsp salt (kosher salt is my go-to)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp dried thyme (rub it between your fingers to wake up the flavor)
• 1 tbsp butter (salted or unsalted both work – I prefer salted for that extra flavor pop)

Ingredient Notes & Substitutions

Here’s the scoop on making this recipe work with what you’ve got:

Maple syrup: The real, dark amber stuff gives the deepest flavor, but in a pinch, honey or even brown sugar mixed with a little water will work (though you’ll lose that quintessential maple taste).

Apples: Any firm apple works – I’ve used everything from Fuji to Braeburn. Just avoid mealy varieties like Red Delicious unless you want mushy apples (yuck).

Oil & butter: For dairy-free, swap the butter with coconut oil (use refined for no coconut taste). The olive oil can be replaced with avocado oil if you’re searing at high heat.

Thyme: Fresh thyme? Absolutely! Use 1 tsp of fresh leaves instead of dried. No thyme at all? Rosemary or sage make interesting alternatives.

Remember – cooking should be flexible! These are just guidelines, not hard rules. Make it your own!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this maple glazed pork tenderloin! Just grab these kitchen basics:

• Oven-safe skillet: My trusty 10-inch cast iron works perfectly (but any heavy-bottomed pan that can go from stovetop to oven will do)
• Meat thermometer: Non-negotiable! A digital one takes the guesswork out of perfectly cooked pork
• Cutting board: For prepping those apples and slicing the pork later
• Tongs: Makes flipping the pork tenderloin a breeze
• Wooden spoon: For stirring those apples without scratching your pan

That’s it! No special equipment required – just everyday tools that make cooking this dish foolproof. Now let’s get cooking!

How to Make Maple Glazed Pork Tenderloin with Apples

Alright, let’s dive into the magic! This recipe comes together so beautifully when you follow these simple steps. I promise it’s easier than it looks – just take it one step at a time.

Step 1: Preparing the Pork

First things first – get that pork ready for its starring role! Pat the tenderloin completely dry with paper towels (this is key for a good sear). Season all over with salt, pepper, and thyme – really rub those spices in so every bite is flavorful.

Heat your olive oil in the skillet over medium-high heat until it shimmers. Carefully add the pork – listen for that satisfying sizzle! Don’t crowd the pan (if cooking two tenderloins, do them one at a time). Sear for about 2 minutes per side until you get that gorgeous golden-brown crust. The pork won’t be cooked through yet – that’s perfect! Remove it to a plate while we work on the apples.

Step 2: Cooking the Apples

Same skillet, lower the heat to medium, and melt your butter. Add the apple slices in a single layer if possible (you might need to do this in batches). Let them cook undisturbed for about 2 minutes until they start caramelizing on one side – that’s where the magic happens!

Gently flip the apples and cook for another 1-2 minutes. You want them slightly softened but still holding their shape – think “tender-crisp,” not applesauce! They’ll finish cooking in the oven, so don’t overdo it here.

Step 3: Glazing and Roasting

Now for the grand finale! Nestle the seared pork back into the skillet with the apples. Drizzle that beautiful maple syrup all over everything (it’ll bubble and sizzle – that’s normal!).

Pop the whole skillet into your preheated oven. Set your timer for 15 minutes, then check – the pork should be at 145°F in the thickest part when done (about 20-25 minutes total). No cheating on the thermometer! That perfect medium-rare pink center is worth the wait.

Remove from oven and let the pork rest for 5 crucial minutes (this keeps it juicy when you slice it). The apples will be perfectly tender, the glaze slightly thickened, and your kitchen will smell like heaven. Slice the pork against the grain into medallions, arrange with the apples, and drizzle any pan juices over top. Get ready for the compliments!

Tips for Perfect Maple Glazed Pork Tenderloin with Apples

After making this dish more times than I can count, I’ve picked up some tricks that’ll take your maple glazed pork from good to “oh-my-goodness-I-need-seconds” amazing:

• The drier the better: Pat that pork dry like it’s going to a job interview! Moisture is the enemy of a good sear, and we want that golden crust.
• Slice apples evenly: Cut those apples about 1/4-inch thick – too thin and they’ll turn to mush, too thick and they won’t caramelize properly.
• Watch the heat: Medium-high for searing, then lower to medium for apples. Too hot and your maple glaze will burn before the pork cooks through.
• Rest is best: I know it’s tempting to slice right in, but those 5 minutes of resting time let the juices redistribute. Skip it and you’ll have dry pork – not on my watch!
• Temperature matters: 145°F is the sweet spot – any higher and your tenderloin turns into shoe leather. Trust your thermometer, not the clock.
• Pan sauce magic: After removing the pork, deglaze the pan with a splash of apple cider or chicken broth for an extra-flavorful drizzle.

Remember, cooking’s an adventure – don’t stress if your first try isn’t perfect. My first attempt? Let’s just say the apples resembled charcoal briquettes. You live, you learn, you eat better next time!

Serving Suggestions

Oh, the fun part – plating up this beautiful maple glazed pork tenderloin! Here are my favorite ways to serve it that’ll make your meal feel extra special:

• Creamy mashed sweet potatoes: That natural sweetness plays so nicely with the maple glaze. I whip mine with a touch of cinnamon and a splash of cream – heavenly!
• Crispy roasted Brussels sprouts: Their slight bitterness balances the dish perfectly. Toss them in olive oil and roast at 400°F while the pork cooks – multitasking!
• Wild rice pilaf: The nutty flavor and chewy texture soak up the pan juices beautifully. I stir in some toasted pecans for crunch.
• Simple arugula salad: Toss baby arugula with lemon juice, olive oil, and shaved Parmesan. The peppery greens cut through the richness.
• Crusty bread: For mopping up every last drop of that maple glaze. My family fights over the last piece!

For drinks? A dry hard cider complements the apples beautifully, or go non-alcoholic with sparkling apple juice. And if you’re feeling fancy, drizzle any remaining pan juices over the sliced pork right before serving – that’s the chef’s secret touch!

Storing and Reheating Maple Glazed Pork Tenderloin with Apples

Okay, let’s talk leftovers – because let’s be real, this maple glazed pork is just as good (if not better!) the next day. Here’s how to keep it tasting fresh and juicy:

Storing tips: First, let everything cool to room temperature (but no more than 2 hours to be food-safe). Then, tuck the sliced pork and apples into an airtight container together – those pan juices are liquid gold! They’ll keep in the fridge for up to 3 days. Want to freeze? The pork freezes beautifully for 2-3 months, but the apples might get a bit soft when thawed.

Reheating magic: My top trick? Use the oven, not the microwave! Spread everything in a baking dish, add a splash of apple juice or water to prevent drying, cover with foil, and warm at 325°F for about 15 minutes. For single servings, the microwave works in a pinch – just cover with a damp paper towel and heat in 30-second bursts. Either way, check that internal temp hits 165°F for safety.

Pro tip: If you’re meal prepping, store the glaze separately and add it fresh when reheating. That keeps the pork from getting soggy. And those apples? They make an incredible next-day breakfast when stirred into oatmeal or yogurt – zero waste, maximum deliciousness!

Nutrition Information

Okay, let’s talk numbers – but remember, these are just estimates! Your exact nutritional values will dance around a bit depending on your specific ingredients (like how big those apples really were or whether you went heavy on the maple syrup – no judgment here!). Here’s the breakdown per serving (about 1/4 of the recipe):

• Calories: 280 (that sweet spot between satisfying and not too heavy)
• Protein: 26g (pork packs a protein punch!)
• Fat: 10g (with only 3g saturated – not bad for such a flavorful dish)
• Carbs: 18g (mostly from those delicious apples and maple syrup)
• Sugar: 12g (natural sugars from the fruit and syrup)
• Sodium: 320mg (easy to adjust if you’re watching salt intake)
• Fiber: 2g (thank you, apple skins!)

Remember, nutrition is about balance – and this maple glazed pork tenderloin gives you plenty of lean protein alongside those wholesome apples. It’s a meal that fuels you without weighing you down. Now go enjoy every bite!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this maple glazed pork tenderloin recipe! Here are the ones that pop up most often – along with my tried-and-true answers:

Can I use pork loin instead of tenderloin?
Oh, great question! While you can substitute, be warned: pork loin is much thicker and leaner. If you go this route, increase cooking time (about 30-35 minutes) and keep an eagle eye on that thermometer. I’d also recommend butterflying or pounding the loin to an even thickness so it cooks evenly. Personally? I stick with tenderloin – it’s naturally tender and cooks faster, making it foolproof for weeknights.

How do I prevent the glaze from burning?
The secret’s in the heat control! I learned this the hard way after ruining a batch with blackened maple syrup (RIP dinner). Sear the pork on medium-high, but when you add the glaze and transfer to the oven, make sure your oven temp is accurate (375°F is perfect). If your oven runs hot, tent the pan with foil during the last 10 minutes. And whatever you do, don’t broil it – that maple syrup will go from golden to charcoal in seconds!

Can I make this ahead for company?
Absolutely! Here’s my entertaining hack: Sear the pork and cook the apples up to 4 hours ahead, then refrigerate. Right before guests arrive, pop everything back in the skillet, add the maple glaze, and finish in the oven. The resting time gives you a perfect 5-minute window to pour drinks before slicing. Bonus? Your house will smell amazing as it finishes baking!

What if I don’t have an oven-safe skillet?
No worries – we’ll improvise! Sear the pork in any skillet, then transfer to a baking dish with the apples and glaze. You might lose some of those delicious browned bits, but the flavor will still be fantastic. For extra credit, deglaze your searing pan with a splash of apple juice or broth and pour it over before baking. Problem solved!

Is this dish kid-friendly?
From one parent to another – yes, with one tweak! My picky eater wouldn’t touch “those weird cooked apples” until I started serving them on the side as “apple pie filling.” Now they’re her favorite part! For extra picky eaters, you can blend the apples into the glaze (they’ll never know) or serve the pork plain with maple syrup for dipping. Food should be fun, right?

Did You Make This Recipe?

Nothing makes me happier than seeing your versions of this maple glazed pork tenderloin come to life! Snap a photo of your golden-brown masterpiece and tag me – I want to see those caramelized apples glistening with that beautiful maple glaze. Did you put your own spin on it? Maybe added a sprinkle of pecans or a dash of cayenne for heat? Share your kitchen adventures! There’s something magical about how one simple recipe can become a hundred different delicious dishes in different kitchens. Your creation might just inspire someone else’s next family dinner – now that’s what cooking’s all about!

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