Maple Glazed Pork Tenderloin and Apples


You can’t get much easier than this for a weeknight meal. I think the hardest part is trimming the pork of the silver skin and fat. Once that is done, you have just a few minutes of browning and apple peeling and then the dish takes care of itself. Cook some rice and a vegetable or two and you have dinner in the bag – or rather, on the plate.

I first got the idea for this on the King Arthur Flour baking forum (check it out if you get a chance – interesting discussions on all things baking, and just about every other topic under the sun). I think the original discussion was on dinner ideas, and the combination of pork, apples and maple syrup sounded pretty good to me.

We like to use grade B maple syrup for this, with its strong, almost smoky flavor. Feel free to use grade A or pancake syrup if that’s all you have. Bear in mind that pancake syrup is sweeter than the real stuff, so you might want to use the smaller amount listed in the recipe.

The apples make this dish. Without them you just end up with maple flavored, nicely caramelized pork tenderloin. The apples are both sweet and tart with a hint of browned pork meatiness. We have doubled the original amount of apples and sometimes use up to four, depending on size. Obviously if you have huge apples you aren’t going to need as many.

Download or print recipe here.

Maple Glazed Pork Tenderloin and Apple
From The Cook’s Life
Serves 4

I like to use firm, tart apples for this, like Pink Ladies or Granny Smiths, but use what you have on hand.

1-2 teaspoons olive oil
1 pork tenderloin, trimmed
2-4 firm apples, peeled, cored and diced
1-2 tablespoons maple syrup, grade B preferred

Preheat oil in a skillet over medium high heat. Add pork tenderloin and brown all sides, 3-4 minutes per side. Reduce heat to medium low and surround pork with apples. Drizzle maple syrup over everything. Cover and simmer over medium low heat for 20-30 minutes. Let meat rest 5-10 minutes before slicing and serving with apples and any pan juices. Leftovers reheat well.


2 thoughts on “Maple Glazed Pork Tenderloin and Apples

  1. This looks delicious. Where do you get grade B maple syrup? I’ll have to check my jug and see what it says–I just don’t want to move off the couch to do so!
    I like to cook with apples. The Little House on the Prairie cookbook has a dish called Almanzo’s Apples and Onions (or something like that) which is quite delicious. I wonder if I could add an onion to this, to bridge over to that dish.


    • We get our grade B at Trader Joe’s. Not sure where we got it the first time – pretty sure it was online, maybe at The Vermont Country Store, King Arthur Flour or it might have been a gift.

      Grade B is darker, thicker and stronger than grade A. There is a grade C that is darker still. Lovely for cooking if you can find it. I found some for Rich for Christmas and he had it on pancakes. Too strong for me, but he liked it.

      I’m sure you could add onions to this. I thought about doing a little garlic or shallot last time, but we like the apples so much as is that I didn’t want to mess with it. Let me know how it works if you try it!

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