Craving a tender, juicy pork loin? Then look no further! Our maple glazed baked pork tenderloin combines fresh herbs with a sweet citrus and maple glaze!

The pork tenderloin has been sliced and garnished with rosemary.

So, this recipe happened by accident. Kim had ordered a pork tenderloin (unflavored) from a local grocery store.

When we opened the package there two cuts of meat. The first tenderloin went into Kim’s pressure cooker pork tenderloin.

I was tasked with coming up with a recipe for this one. After rummaging through the counters and fridge, I come up with a delicious glaze that worked perfectly for the baked pork tenderloin.

First things first, let’s go down a list of equipment you’ll need to get started. On a side note, if you have a roasting pan, then use it.

Otherwise any baking dish will suffice so long as the tenderloin fits.

The raw tenderloin on a sheet pan lined with foil.

Once you have the equipment, it’s time to get started. Preheat your oven to 350° F. and line a pan with aluminum foil.

Lay the meat on the pan. You can trim away excess fat if you wish.

Take a look at the photo above as a reference.

The meat has been seasoned and is ready to cook.

Next, give the rosemary a rough chop and mix it with the pepper, salt and thyme to create a spice mix.

After that, rub the tenderloin with olive oil and sprinkle it with the seasonings. Again, see the picture above for a reference.

The meat has cooked and is ready to be glazed.

Then, cover the baked pork tenderloin with aluminum foil and place it in the oven to bake for about fifty (50) minutes.

Now, while the meat cooks, you can work on the maple glaze. Simply combine maple syrup and orange juice in a small saucepan.

Simmer the glaze over medium-low heat for about seven (7) minutes or until it reduces by a quarter. Turn it off and set it aside.

When the timer for the meat goes off, remove it from the oven. Carefully drizzle the maple glaze over the tenderloin.

Increase the oven temperature to 425 degrees F. and place the pork back into the oven uncovered.

Let it cook for an additional fifteen (15) to twenty (20) minutes depending on how done you like your pork. I prefer 165 degrees F. internal temperature.

The meat has finished cooking and is served on a long plate.

Last, when the baked pork tenderloin reaches your desired internal temperature, remove it from the oven and let it rest for ten (10) minutes before slicing.

That’s it, your pork tenderloin recipe is done! Kim and I hope you enjoy the entrée and wish you all the best 🙂

Is 145° safe for pork?

According to the United States Department of Agriculture (USDA), pork that has an internal temperature of 145 degrees F. is safe to eat.

It is considered medium rare. This link contains more information pertaining to safe cooking temperatures for beef, chicken, and pork.

Should I wrap my pork loin in foil?

That depends on the cooking method. Generally, when using dry heat (baking or roasting), I wrap the pork loin or tenderloin in foil.

It helps to keep the meat moist while it cooks for long periods of time. The only reason I removed the foil in this recipe was to brown the sugar in the maple glaze.

The sliced pork tenderloin being served on a rectangular platter.

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