Maple-Glazed Pork Tenderloins
Maple-Glazed Pork Tenderloins
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Maple-Glazed Pork Tenderloins

15 MIN
20 MIN
Choix sain



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Dust the tenderloins with flour. In an ovenproof skillet over medium-high heat, brown the pork in the butter and oil. Season with salt and pepper. Set aside on a plate.
  3. In the same skillet, soften the shallots. Add the maple syrup and mustard. Simmer for 1 minute, until thickened. Return the pork to the skillet and coat with the sauce.
  4. Bake for 16 to 17 minutes for medium rare.
  5. Remove from the oven and cover with foil. Let rest for 5 minutes before slicing. Garnish with fresh thyme.
  6. Serve with barley pilaf with bacon and/or mashed acorn squash with maple syrup, if desired.
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  1. If you are a sweet fan (I'm not!), you will love this. However, everyone else thought it was great, so I'm giving it 5 stars. It's easy to do. I suggest making double the sauce to ensure there is enough for everyone. Using onion will work well if you have no shallot. Do ensure that you don't overbake the meat! I served this with Ricardo's excellent Basic Rice Pilaf recipe, substituting beef broth for the chicken broth. It paired very well with the meat.

  2. Excellent , was a big hit

  3. I have made this recipe many many times over, it never fails, always delicious, everything is just perfect. Thank you Ricardo and your team. This is my favorite recipe for pork tenderloins.

  4. Super easy, super delicious. Pleasantly surprised, will definitely make again.

  5. I did this recipe on the bbq in a cast iron skillet. Absolutely to die for! Love it!

  6. I reduced the syrup to 5/8 of a cup and used a large onion as we had no shallots. It was delicious. Thank you. However, I did hit some snags while cooking it. I preheated the oven (ours tends to run hot) and increased the oven time to 24 minutes so that the meat would be well done. Despite this they were raw right in the middle. I had to add an extra 10 minutes to get them cooked through so 34 minutes and not 17.

  7. This recipes I think is one of my all time favorites, my whole family loves it. I have already made a few times. Very easy to make and very tasteful.

  8. Love this recipe. Tried and true, never fails to please whomever is eating it! Don't change a thing. Leftovers are yummy too.

  9. DELICIOUS!!! I'm French Canadian living in the mid-west U.S. and people around think I'm a great cook because I'm French hahaha … I tell them it's Ricardo's doing! Something I smoke the pork on our smoker and it turns out even more tender. LOVE IT! Thanks Ricardo for your easy and so tasty recipes!

  10. Excellent recipe and easy to make. I've served this to guests and it's a real hit.

  11. So easy and so delicious! I will add it to my repertoire.

  12. It was so easy to cook and delicious. Maple syrup and pork is the best friend. Another winner of Ricardo's recipe

  13. This sounds delicious, can I use it in my crock pot too?

  14. I love how easy it is to use Ricardo's website to find a quick n easy dinner recipe. This was fab and ready in under half an hour!

  15. The meat was very moist. I was very happy with the meat however, the flavour was just a little too sweet for me. I may have done something wrong, as the texture of the sauce was rather mushy ( I would have liked something a little more cripsy). I felt like I was eating butter tart filling.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.