This Maple Pecan Pork Tenderloin is a showstopper that combines sweet, savory, and nutty flavors in every bite. Juicy pork tenderloin is glazed with a rich maple syrup coating, while crunchy pecans add a delightful texture contrast. Ready in just 80 minutes, it’s a fuss-free dish that feels indulgent yet balanced, perfect for weeknights or special occasions.
The caramelized maple glaze creates a glossy finish, while the tender pork melts in your mouth, complemented by the earthy crunch of pecans. With 36g of protein and a touch of natural sweetness, this dish is as nourishing as it is delicious. Serve it up for a meal that’s sure to impress and satisfy everyone at the table.
What You’ll Need for Maple Pecan Pork Tenderloin
- 3 pounds pork tenderloin (trimmed if needed)
- Salt and pepper, to taste (use freshly ground for best flavor)
- 1 cup brown sugar (light or dark, depending on preference)
- ⅓ cup maple syrup (use pure maple syrup for best results)
- ¼ cup Dijon mustard (or substitute with whole-grain mustard for texture)
- ¾ cup chopped pecans (toasted pecans add extra flavor)
How to Make Maple Pecan Pork Tenderloin
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly spray it with nonstick cooking spray.
- Season the pork by placing the tenderloin on the prepared baking sheet. Generously season both sides with salt and pepper.
- Make the glaze by combining brown sugar, maple syrup, Dijon mustard, and chopped pecans in a medium bowl. Stir until the mixture is well combined and smooth.
- Glaze the pork by spooning the maple-pecan mixture evenly over the top of the tenderloin, ensuring it’s fully coated.
- Bake uncovered for about 1 hour, or until the internal temperature of the pork reaches 145°F (63°C). If the glaze starts to brown too quickly, loosely tent the pork with foil.
- Rest and serve by letting the pork rest for 5-10 minutes after baking. Slice into medallions and serve warm.
Perfect Pairings: Serving Suggestions
This Maple Pecan Pork Tenderloin pairs beautifully with roasted vegetables like Brussels sprouts, sweet potatoes, or carrots. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette. If you’re craving something hearty, mashed potatoes or wild rice make excellent sides to soak up the delicious glaze.
Storage & Reheating Tips
Store leftover pork in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm it in a skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, microwave individual portions on medium power for 1-2 minutes, covered, to prevent drying out.
Recipe Variations to Try
Swap the pecans for walnuts or almonds for a different nutty twist. If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the glaze. For a lower-sugar option, reduce the brown sugar to ½ cup and increase the Dijon mustard to ⅓ cup for a tangier flavor profile.
Time-Saving Tips for Busy Cooks
Prep the glaze mixture up to a day ahead and store it in the fridge. When ready to cook, simply spoon it over the pork. To speed up cooking, slice the tenderloin into 1-inch medallions before baking—this reduces the cooking time to about 25-30 minutes while still delivering juicy, flavorful results.
Essential Equipment Notes
A meat thermometer is key to ensuring perfectly cooked pork. If you don’t have one, check for doneness by slicing into the thickest part—it should be slightly pink with clear juices. A rimmed baking sheet lined with foil makes cleanup a breeze, and a silicone spatula helps spread the glaze evenly.
Maple Pecan Pork Tenderloin Recipe
Ingredients
- 3 pound pork tenderloin
- salt and pepper to taste
- 1 cup brown sugar
- ⅓ cup maple syrup
- ¼ cup Dijon Mustard
- ¾ cup chopped pecans
Instructions
- Heat oven to 400 degrees.
- Line a cookie sheet with foil and spray with non stick cooking spray.
- Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
- In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
- Stir until well combined.
- Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
- Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
- After it’s done cooking, let the meat rest for about 5-10 minutes. Slice and serve.