Tender, oven-roasted pork coated in a sweet and savory glaze made with Northern Reach Maple Bourbon Barrel Aged Maple Syrup, Dijon mustard, garlic, and apple cider vinegar. The glaze caramelizes as the pork roasts, complementing the syrup’s maple sweetness and bourbon-barrel notes of oak, vanilla, and caramel.
Yield: 4–6 servings
Prep time: 15 minutes
Cook time: 20–30 minutes
Oven: 400°F
Ingredients
Pork Tenderloin
- 2 pork tenderloins, about 1–1¼ lbs each
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
Bourbon Barrel Maple Glaze
- ⅓ cup Northern Reach Maple Bourbon Barrel Aged Maple Syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, finely minced
- ½ tsp smoked paprika
- ¼ tsp freshly ground black pepper
- Pinch of cayenne pepper, optional
Directions
Preheat the oven to 400°F.
Pat the pork tenderloins dry with paper towels and remove any silver skin. Rub them with olive oil, then season evenly with salt, black pepper, smoked paprika, and garlic powder.
Make the Bourbon Barrel Maple Glaze
In a small bowl, whisk together the Bourbon Barrel Aged Maple Syrup, Dijon mustard, apple cider vinegar, soy sauce, garlic, smoked paprika, and black pepper.
For a little heat to contrast with the maple sweetness, add a small pinch of cayenne.
Reserve approximately one-third of the glaze in a separate bowl for finishing the pork. This portion should not come into contact with the raw meat.
Sear the Pork
Heat a large oven-safe skillet over medium-high heat.
Add the seasoned tenderloins and sear for approximately 2 minutes per side, turning until the exterior develops a deep golden-brown crust.
Reduce the heat and brush the pork generously with some of the maple glaze.
Roast
Transfer the skillet to the preheated oven.
Roast for approximately 15–20 minutes, brushing with additional glaze once or twice during cooking.
Cook until the thickest portion of the tenderloin reaches an internal temperature of 145°F.
Because maple syrup contains concentrated sugars, keep an eye on the glaze toward the end of cooking. You want a dark, glossy caramelization without allowing the sugars to burn.
Rest and Finish
Remove the pork from the oven and transfer it to a cutting board.
Brush with some of the reserved clean Bourbon Barrel Maple Glaze and loosely cover with foil.
Allow the tenderloin to rest for 5–10 minutes before slicing. This helps retain the juices and gives the glaze time to settle onto the meat.
Slice into approximately ½-inch medallions and arrange on a serving platter.
Spoon any accumulated juices over the pork and finish with another light drizzle of the reserved glaze.
Serving Suggestions
This pork pairs particularly well with roasted sweet potatoes and Brussels sprouts, which can pick up some of the same maple glaze. Other good options include mashed potatoes, roasted carrots, wild rice, or a simple apple and pecan salad.
For presentation, garnish the platter with fresh thyme or rosemary and serve a small amount of warmed Bourbon Barrel Aged Maple Syrup or extra glaze alongside the pork.
Flavor Profile
Maple • Bourbon Barrel • Caramel • Dijon • Garlic • Smoky & Savory
The Dijon and apple cider vinegar provide enough acidity to balance the maple sweetness, while soy sauce adds salt and umami. The barrel-aged maple remains the centerpiece, with its oak, vanilla, caramel, and bourbon-derived character naturally complementing roasted pork.
Optional Grilled Version
This recipe also works well on the grill. Grill the seasoned tenderloins over medium-high heat, turning periodically. Begin brushing on the glaze only during the final 5–8 minutes so its sugars don’t scorch.
Remove at 145°F, rest for 5–10 minutes, then brush with the reserved glaze before slicing.
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