Oven roasted pork tenderloin gets all dressed up with an easy maple balsamic glaze. Lean, delicious, quick to make and impressive enough to serve to guests!
Oven roasted pork tenderloin is a favorite any time of the year, but autumn always seems to re-spark our love for this lean, quick-cooking cut of meat. It pairs well with fall sides dishes, such as mashed sweet potatoes and Brussels sprouts slaw and can works just as well for entertaining as it does for weeknight meals.
The beauty of an easy pork tenderloin recipe like this one (or our family favorite maple Dijon recipe) is that it can be roasted while you're prepping the side dishes. Give the herb-crusted pork a quick sear in an oven-proof skillet, then pop the whole thing into the oven, brushing it with a luscious balsamic-maple glaze.
💙 What's to love about roasted pork tenderloin:
▪️TENDER! The juiciness and tender texture of this pork is perfection. When cooked just right, this lean cut of meat can make for an impressive meal.
▪️LUSCIOUS GLAZE: The syrupy sweet-tart flavor of the glaze makes this pork recipe extra special. Make extra glaze to drizzle over roasted potatoes.
▪️EASY: It may look impressive enough for entertaining, but I assure you that this pork tenderloin recipe is very simple to make.
Easy, lean and rich in flavor! We love recipes that have tons of flavor, but are also low in saturated fat. The best of both worlds.
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What you need for this oven roasted pork tenderloin recipe:
These are the main ingredients for this recipe:
- PORK TENDERLOIN: This recipe calls for a 1 ¼ pound pork tenderloin. If using one that is smaller or larger, adjust the cooking time and the amounts used for the rub ingredients.
- ROSEMARY: Use dried rosemary. If using whole rosemary needles, crush them before adding to the rub mixture. Alternatively, you can purchase crushed rosemary (I always have this on hand for roasted potatoes).
- GARLIC POWDER: Find garlic powder in the spice aisle of any grocery store.
- OLIVE OIL: You don't need a fancy olive oil for the wet spice rub mixture.
- MAPLE SYRUP: Pure maple syrup (not the corn syrup, fake stuff) makes all the difference!
- BALSAMIC VINEGAR: Use a good quality balsamic vinegar for the best flavor.
- SOY SAUCE: If gluten free, substitute soy sauce with tamari.
- CORNSTARCH: Cornstarch is used to thicken the glaze. Flour can be used in place of cornstarch if gluten isn't a concern.
See recipe card below for full ingredients list & recipe directions.
How to make oven roasted pork tenderloin:
PREHEAT THE OVEN: Set the oven rack in the middle of the oven. Preheat the oven to 400 degrees F.
PREP THE PORK: Start by trimming the any fat from the pork. Then, using a sharp knife, remove the silver skin, which is the shiny, white connective tissue usually found on one section of the tenderloin. It becomes tough and chewy when cooked, so it's best to remove it. Pat the pork dry with paper towel.
SEASON THE PORK: In a small bowl, stir together the seasoning blend - salt, pepper, rosemary and garlic powder - with olive oil. Using your hands, rub the mixture all over the surface of the tenderloin.
MAKE THE GLAZE: Prepare the glaze in a small saucepan by whisking together the maple syrup, water, balsamic vinegar, soy sauce and cornstarch. Simmer it over medium-high heat, whisking frequently, until the glaze starts to thicken. This should take about 3 to 4 minutes.
SEAR THE PORK: Seared pork tenderloin produces the juiciest meat by locking in the juices before roasting the meat. Use a large nonstick, oven proof skillet. If you don't have a nonstick skillet, not to worry. If using a stainless steel skillet, add extra olive oil in the pan so that the pork doesn't stick. A cast iron skillet is a great option, too, and will produce a nice crust on the pork.
Heat the skillet to medium-high and sear the pork tenderloin on all sides, about 5 minutes total.
BAKE AND GLAZE: Transfer the skillet (with the pork, of course!) to the oven and roast until done. About halfway through the cooking time, brush the tenderloin using about 2 tablespoons of the glaze.
REST AND SLICE: Let the pork rest for about 10 minutes before slicing so that the juices don't run out all over the board when slicing. The goal is to allow those juices to absorb into the meat to produce tender and juicy pork!
SERVE: Slice the pork. Serve it up with the remaining luscious glaze!
How long to cook pork tenderloin in oven at 400:
The cooking time will vary slightly depending on the size and thickness of the pork tenderloin and your oven. The USDA recommends cooking pork tenderloin until it reaches an internal temperature of 145 degrees F. Insert an instant read thermometer into the thickest part of the pork to take the reading.
At 400 degrees F, the pork takes approximately 15 minutes to cook (plus 5 minutes of searing time on the stovetop ahead of roasting). Remember to let the pork rest for 5 to 10 minutes before slicing for the juiciest meat.
What to serve with baked tenderloin:
Baked tenderloin is a fall favorite around here, so we tend to pair it with sweet potatoes, Brussels sprouts and other fall veggies. That being said, it's a dish that's flexible enough to be served any time of the year. Here are some of my favorite sides to serve with it:
Roasted Sweet Potatoes and Carrots
Caramelized Cabbage
Roasted Brussels Sprouts
Maple Pear Salad with Goat Cheese
Spaghetti Squash Salad
Air Fryer Potato Roses
Air Fryer Brussels Sprouts
What to do with leftover pork tenderloin:
So many options! Here are a few of our "go to" ideas for using up the leftovers:
Cut up the pork and toss it into a spinach salad. If you have leftover glaze, thin it with some olive oil or water for an easy dressing. Alternatively, use a homemade balsamic vinaigrette.
Use the pork in soft tacos with some queso fresco and a jicama slaw.
Make a batch of my vegan Instant Pot vegetarian chili or butternut squash stew and offer the diced pork to the die-hard meat lovers in the family to stir into the soup/stew.
Make this chicken naan pizza, subbing the pork for the chicken.
Frequently Asked Questions:
Pork loin is a roast, while pork tenderloin is a much smaller, skinnier cut of meat. Therefore, the cooking time and preparation varies drastically and one is not easily substituted for the other in a recipe. Pork tenderloin is typically cooked quickly at a higher heat, while pork loin is cooked low and slow.
The pork is best served right after slicing. However, there are a couple of make-ahead steps you can take:
Make the seasoning blend and rub it over the pork up to 24 hours before cooking. Place the pork in an airtight container and store in the refrigerator. Take the pork out of the fridge about 30 minutes before cooking to allow the meat to come to room temperature.
Cook the glaze up to 3 days in advance. Once cooked, let the glaze cool, then transfer to an airtight container and store in the refrigerator.
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Oven Roasted Pork Tenderloin with Balsamic Glaze
Ingredients
- 1 ¼ pound pork tenderloin
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- 2 tablespoons minced flat-leaf parsley
The glaze:
- ¼ cup pure maple syrup
- 3 tablespoons water
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 400 degrees F. Set the oven rack in the middle position.
- Trim the extra fat from the pork tenderloin and cut off the silver skin. Pat dry with paper towel.
- In a small bowl, stir together the rosemary, garlic powder, salt and pepper. Add the olive oil and stir to form a liquidy paste.
- Rub the paste all over the pork tenderloin.
- Heat a large ovenproof nonstick skillet over medium-high heat. Sear the pork on all sides, about 5 minutes total.
- Transfer the skillet (with the pork) to the oven. Cook for about 7 minutes, then brush the tenderloin with 2 tablespoons of the glaze. Cook until the pork reaches an internal temperature of 145 degrees F, an additional 7 to 8 minutes. Cooking time will vary dependent on size and thickness of the tenderloin.
- Serve with the remaining glaze and garnish with minced parsley.
The glaze:
- In a small saucepan, whisk together the maple syrup, water, balsamic vinegar, soy sauce and cornstarch.
- Set over medium heat. Bring the mixture to a simmer, whisking frequently. Continue to simmer until the glaze thickens slightly, 3 to 4 minutes.
- Set aside 2 tablespoons of the glaze for basting the tenderloin parway through cooking.
Notes
Nutrition
This post was originally published on September 17, 2021. Updated on December 1, 2022.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Audrey
Dear Dara,
I saw this recipe in your "28 days of healthy dinners" email the other day, and pork tenderloin was on sale at my grocery store, so I decided to try it. It was delicious and so easy. I'm especially happy because I hadn't realized that pork tenderloin was a cut of meat that could be cooked so quickly. I eat a LOT of chicken because it's often quick to make, and it will so nice to have somethig new and different that I can make even after work. Thank you!
Sabrina
always looking for pork tenderloin recipes, mine seem to be hit or miss, and on the miss side, too dry, so this glaze is great for some juicy flavor, so thank you!
Dara
Thanks, Sabrina. I hope you enjoy it. The trick with pork tenderloin is not to overcook it. It can be as finicky as chicken breasts that way. 🙂