Maple Pork Loin recipe

The secret ingredient in this recipe is a dark beer—highlighting the sweetness of maple syrup, depth of pork, and tang of mustard, the beer rounds out this recipe. You will be making this dish well into next spring.

• Printer-friendly PDF
• Email a friend
• Add a review

Ingredients:

¼ cup Dijon mustard, divided
1 teaspoon salt
1 teaspoon black pepper
2 garlic cloves, minced
1 pound pork tenderloin
1 tablespoon olive oil
¼ cup dark beer
3 tablespoons maple syrup
1 tablespoon chopped fresh sage

Directions:

1) Preheat oven to 425°F.

2) In a small bowl, whisk together 3 tablespoons mustard, salt, pepper, and garlic. Rub over all sides of pork loin, pressing to adhere.

3) Heat oil in a large oven-safe pan over medium. Add loin and brown on all sides. 5 to 7 minutes total. Transfer pan to oven and roast until loin reaches 150°F, 15 to 20 minutes. Transfer loin to a cutting board.

4) Place plan back on stove; add beer and bring to a boil. Simmer until alcohol smell cooks out, about 3 minutes. Add maple syrup and remaining 1 tablespoon mustard; whisk to blend. Simmer until mixture thickens, about 30 seconds, stirring. Remove from heat and stir in sage.

5) Slice pork. Serve on a platter with maple glaze drizzled over the top.

Back to the Pork Tenderloin Recipes home page.