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.
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.
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.
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.
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.
Craving more delicious pork entrees? Here are just a few more of my favorites!
Herbed Maple Dijon Glazed Pork Tenderloin
For the brine:
- 5 cups (1183 ml) Water
- 2 tablespoons Brown Sugar
- ½ cup (161 g) Maple Syrup
- ¼ cup (73 g) kosher salt
- ½ cup (118 ml) Apple Cider Vinegar
- 12 Sage Leaves
- 2 Rosemary Sprigs
- 2 tablespoons Black Peppercorns
- 2 tablespoons mustard seeds
For the pork:
- 2 pounds (907 g) Pork Tenderloin
- 3 tablespoons Maple Syrup
- 3 tablespoons Dijon Mustard
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon (14 g) Butter
- Sage and rosemary to garnish
- 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 °F (177 °C) 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 °F (63 °C)
- 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.
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