Maple rosemary pork tenderloin is incredibly easy, looks impressive, and is so delicious and tender. Easy recipes are my salvation, especially when the dish can be prepped ahead of time. Inspired by my recent purchase of real maple syrup for my maple thyme roasted carrots, I had to find more uses for this wonderful ingredient besides pancakes and the like.
The maple rosemary marinade is four simple ingredients that sing fabulously together. I made this recipe twice, both times using Hormel ‘Original’ Pork Tenderloin- mainly because it was on sale at Publix. Turns out the ‘original’ means it is marinated already in basic brine, which explains why my recipe needed no salt whatsoever. If you are going to recreate this recipe I would suggest buying the same pork tenderloin which I’m sure is available all over, or place your pork tenderloin in a brine for a few hours before removing and placing in the marinade.
The maple rosemary pork tenderloin was fabulously flavorful, tender, and the marinade made a great rich sauce. The sweetness of the maple was subtle and became savory with the stone ground Dijon mustard, fresh rosemary, and cooking white wine. Make this recipe for family, friends, or for a memorable dinner party.
Maple Rosemary Pork Tenderloin
- ¼ cup real maple syrup
- ¼ cup white cooking wine
- 2 tablespoons stone-ground Dijon mustard
- 3-4 sprigs fresh rosemary
- 1.15 lb Hormel ‘Original’ Pork Tenderloin
- 1 tablespoon olive oil
Remove the pork from the packaging, whisk the ingredients together, and pour the maple rosemary marinade over the pork. Place in a sealed bag or air-tight container. Marinade overnight or for at least 6-8 hours.
Preheat oven to 400F. Heat the olive oil on medium to high heat in a pan or in a skillet with grill ridges. Sear on all sides for 5 minutes. Place on a baking sheet and roast in the oven for 12-15 minutes. Err on the side of 12 minutes if you prefer a more medium to rare pork, and 15 minutes for a solid medium.
Meanwhile deglaze the pan used to sear the pork tenderloin with the remaining marinade. Allow the marinade to cook on low, bubble, and thicken for 5 more minutes. Remove from heat and pour the marinade into a gravy boat or sauce dish. Remove the maple rosemary pork tenderloin from the oven, allow it to sit for 2-3 minutes, slice, and top with a few spoonfuls of the sauce.
Serve with green bean potato salad in bacon vinaigrette or with one of your favorite sides. This recipe for maple rosemary pork tenderloin is pretty amazing, and I’m sure you’ll agree so bon appétit friends!