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Herbed Maple Dijon Glazed Pork Tenderloin

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Make the dinner of your dreams when you brine, bake, and glaze this Herbed Maple Dijon Glazed Pork Tenderloin! This pork entree is beyond flavorful and always is ready to delight and impress everyone at the table.

Sliced pork tenderloin is placed on a round plate next to fresh rosemary sprigs.

This easy to make maple dijon pork tenderloin entree is one of my favorite dishes to make during the chilly Fall season! Its got hints of apple cider vinegar, sage, and maple syrup, which make each savory and sweet bite reminiscent of all your favorite Fall feelings.

Besides being Fall-inspired, this dish is also just too delicious and tender for words.

By brining the pork prior to baking it, it really gives the flavors time to work their way into the tenderloin and infuse it with all of the notes you’re craving. And the glaze that tops it? It’s sweet, tangy, and simply mouthwatering.

Make sure to serve this autumnal pork tenderloin with something just as tasty on the side, like Loaded Sweet Potatoes with Shredded Zucchini, Mushrooms, and Onions!

It’s always fun to plate something so Fall-friendly with an equally as festive side dish.

A sliced pork tenderloin is topped with fresh herbs and glaze.

Ingredients

For the brine, you’ll need:

  • Maple syrup – Try to use the real deal, not Aunt Jemima’s!
  • Salt – Kosher or flaky sea salt are the best.
  • Apple cider vinegar – This adds both tang and an additional touch of sweetness.
  • Sage leaves – This helps make this recipe even more autumnal.
  • Rosemary sprigs – Fresh is best.
  • Black peppercorns – Don’t crack them.
  • Mustard seeds – One of the most complimentary ingredients for pork!

Here’s what the pork itself calls for:

  • Maple syrup
  • Dijon mustard – This cannot be substituted with plain yellow mustard.
  • Apple cider vinegar
  • Butter – Salted or unsalted, pick your preference.
  • Sage and rosemary – To garnish.
Glaze is being drizzled atop a serving of sliced pork tenderloin.

Can I use pork chops instead of tenderloin?

You sure can! While tenderloin is my preferred cut of meat to use in this recipe, pork chops work well also. Just make sure to only brine them for about 30 minutes as opposed to 1-2 hours.

A spoon is drizzling golden brown glaze on a piece of pork.

Can I keep the brine?

Yep! The brine will stay fresh in an airtight container in the refrigerator for about 1 week.

However, don’t use the brine again if it’s been in contact with raw meat. It can be made ahead of time, but not used as a leftover.

Sliced pork is on a green plate with fresh rosemary sprigs.

Craving more delicious pork entrees? Here are just a few more of my favorites!

Apricot Balsamic Pork Chops

Apple Sage Cornbread Stuffed Pork Chops

Brown Sugar Spiced Pork Loin

Asian Pork Meatballs

Pork Medallions with Creamy Mushroom Cream Sauce

Herbed Maple Dijon Glazed Pork Tenderloin

Hints of apple cider vinegar, sage, Dijon, and maple syrup make each savory and sweet bite a delicious mouthful!
Prep Time: 10 mins
Cook Time: 30 mins
Marinate time:: 2 hrs 15 mins
Total Time: 2 hrs 55 mins
Servings: 4
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Ingredients 

For the brine:

  • 5 cups Water
  • 2 tablespoons Brown Sugar
  • ½ cup Maple Syrup
  • ¼ cup kosher salt
  • ½ cup Apple Cider Vinegar
  • 12 Sage Leaves
  • 2 Rosemary Sprigs
  • 2 tablespoons Black Peppercorns
  • 2 tablespoons mustard seeds

For the pork:

  • 2 pounds Pork Tenderloin
  • 3 tablespoons Maple Syrup
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Butter
  • Sage and rosemary to garnish

Instructions

  • Add the water, brown sugar, maple syrup, salt, apple cider vinegar, sage, rosemary, peppercorns, and mustard seeds to a large pot. Cook over medium high heat until the mixture begins to boil. Once the mixture has been boiling for a few minutes and the sugar and salt are completely dissolved, remove from heat and let cool completely. If you want the brine to cool more quickly, you can stick it in the fridge. I would not recommend cooling it with ice cubes as it may dilute the flavor.
  • Add the brine and pork to a large marinating bag or a large bowl. You want the pork to be completely submerged. Transfer to a refrigerator and let the tenderloin sit in the brine for 1-2 hours.
  • While the tenderloin is brining, make the maple glaze. Mix together 3 Tbs of each, maple syrup, dijon mustard, and apple cider vinegar. Set aside.
  • Preheat your oven to 350 degrees Fahrenheit for the last 20 minutes of the brine.
  • Once the pork is done brining, rinse with water and pat dry.
  • Heat oil in a cast iron skillet over medium high heat. Add the pork to the skillet and brown the meat for 2 minutes on each side. Brush the maple glaze over the browned pork tenderloin. Reserve any leftover glaze to use for the pan sauce.
  • Transfer the pork tenderloin to the oven to finish cooking. Roast for 25 minutes or until the tenderloin reaches an internal temperature of 145 degrees Fahrenheit.
  • Remove from the oven and transfer the tenderloin to a cutting board to rest for at least 10 minutes.
  • While the pork is resting, make the pan sauce. Add the remaining maple glaze, 1 tablespoon of butter, and 2 sage leaves to the skillet with the pork’s rendered juice. Let the butter melt and stir the ingredients to create a decadent pan sauce. Spoon this over the pork when you are ready to serve.

Notes

You do not need to season the pork before brining.
You do not need to cook the pork right after you brine it. In fact, letting the meat air dry will help it brown, but is not necessary.
You can keep the unused brine in a sealed container for up to 1 week in the refrigerator.
Do not reuse the brine after it has been in contact with raw meat.
Do not brine the pork tenderloin over 2 hours or it may become gummy.
If making this recipe with pork chops instead, brine for 30 minutes.

NUTRITION FACTS

Serving: 1 serving | Calories: 503 kcal | Carbohydrates: 49 g | Protein: 49 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 148 mg | Sodium: 7348 mg | Potassium: 1183 mg | Fiber: 2 g | Sugar: 40 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: American
Keyword: oven baked, pork recipe
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