Maple Pork Tenderloin

4.8 from 6 reviews

Savory pork tenderloin with a bit of sweetness from a maple syrup based marinade and sauce. Delicious with a red wine from Vermont!



For the marinade

  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1 tsp apple cider
  • 1 tbsp extra virgin olive
  • 1 pork tenderloin, approximately 1 lb

For the sauce

  • Reserved marinade
  • 3 tbsp maple syrup
  • 1 tbsp low sodium soy sauce
  • 2 tsp cider vinegar
  • 1 tbsp white wine
  • 1/2 cup low sodium chicken broth


  1. Combine the marinade ingredients, maple syrup through the olive oil, in a medium sized bowl.
  2. Rinse and pat dry the pork tenderloin. Add the pork to a large sealable plastic bag. Pour in the marinade and close the bag. Gently toss the pork to get it well coated in the marinade. Put in the refrigerator to marinate for 1 to 2 hours.
  3. Remove the pork from the refrigerator 15 minutes prior to cooking. Preheat the oven to 400 around the time you take the pork out of the fridge.
  4. When the oven is heated, remove the pork from the marinade, gently shaking the excess marinade back into the bag. Place the pork in a roasting in pan, and put in the oven to roast for 15 to 20 minutes.
  5. Make the sauce as the pork roasts. Pour the excess marinade from the bag into a small sauce pan, and add the remaining sauce ingredients–3 tablespoons maple syrup through chicken broth. Bring to a boil, then reduce to a gentle boil for 10 minutes, stirring occasionally as the sauce thickens. Keep warm as the pork finishes cooking.
  6. Check the pork for doneness at 15 minutes of roasting time. Pork tenderloin should be 145 degrees internal temperature and still juicy and moist when done. A pork tenderloin one pound or more may take 20 minutes or more but checking at 15 avoids overcooking.
  7. When the pork is cooked, remove from oven and place the pork tenderloin a platter to rest for a few minutes. Slice the pork tenderloin, and serve drizzled with a bit of sauce. Pass extra sauce at the table. Enjoy!


  • I give the roasting time for pork tenderloin as 15 to 20 minutes. Your actual time will vary based on your oven and size of the pork. Be sure not to overcook the pork! As explained in this post on The Spruce, cooking pork to medium (145 degrees) is perfectly safe and much tastier than well-done meat.

Keywords: pork tenderloin, maple syrup, Vermont food and wine, maple pork tenderloin

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