Pork Tenderloin with Maple-Dijon Pan Glaze
This oven roasted pork tenderloin is brined for maximum juiciness, seared for a flavorful crust, and finished with a silky maple-Dijon pan glaze made right in the same skillet. One pan, under an hour of active time, and a sauce that tastes like it took all day.
Servings: 4
Ingredients
Quick Brine:
- 1 cup boiling water
- 3 tbsp kosher salt
- 2 tbsp brown sugar
- 3 cups cold water
Spice Rub:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp cayenne
- ¼ tsp kosher salt
Pork:
- 1 pork tenderloin 1 to 1 1/2 lb, silver skin removed
- 1 tbsp olive oil
- 1 tbsp water , for the pan
Maple-Dijon Pan Glaze:
- 2 tbsp butter
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 4 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 tsp cornstarch mixed with 1 tbsp cold water
- Salt and pepper to taste
Instructions
- Brine the pork. Stir the boiling water, kosher salt, and brown sugar together until dissolved. Add the cold water, then submerge the tenderloin and brine 30 to 60 minutes at room temperature. Drain and pat very dry.
- Preheat and prep. Heat the oven to 400°F. Place an oven-safe skillet on the stove over medium-high heat. Mix the spice rub ingredients in a small bowl and rub all over the tenderloin.
- Sear. Add 1 tbsp olive oil to the hot skillet. Sear the pork 2 to 3 minutes per side until browned all over.
- Roast. Add 1 tbsp water to the skillet, then transfer to the oven. Roast 15 to 25 minutes until 145°F at the thickest part. Start checking at 15 minutes.
- Rest. Transfer the pork to a rimmed baking sheet and rest 10 minutes.
- Make the glaze. Return the same skillet to medium heat. Add the butter and let it melt and froth until a light caramel brown. Stir in the broth, Dijon, maple syrup, vinegar, and soy sauce, scraping up all the browned bits. Bring to a boil, then simmer 5 minutes to reduce by half. Whisk the cornstarch with cold water in a small bowl and add to the sauce. Simmer 30 to 60 seconds. Stir in any resting juices from the pork. Strain through a fine mesh strainer. Season with salt and pepper.
- Serve. Slice the pork into 1/2-inch medallions and spoon the glaze over top.
Video
Notes
- Silver skin: Remove the tough, silvery membrane before brining. Slip a paring knife under one end and slide it along the surface to peel it away. It does not soften during cooking.
- Brine time: Do not brine longer than 60 minutes at room temperature. The texture of the meat changes if left too long.
- Pork loin substitute: Pork loin is a larger, wider cut. You can use it but add 15 to 20 minutes of roasting time and check the internal temperature carefully.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Store the glaze separately. Reheat covered in a 300°F oven for 10 to 15 minutes, or in short microwave bursts at medium power with a splash of broth.
Nutrition
Calories: 725kcal | Carbohydrates: 23g | Protein: 95g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 311mg | Sodium: 6231mg | Potassium: 1904mg | Fiber: 1g | Sugar: 18g | Vitamin A: 495IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 5mg