Brown Butter Herb Pork Tenderloin with Maple Glaze delivers a glossy, slightly sweet sauce that clings to slices of tender, juicy pork. Seared edges provide a caramelized bite while browned butter and fresh thyme lend a nutty, herbal depth. The maple-mustard glaze finishes bright with a splash of vinegar and a faint kiss of heat from red pepper flakes. Serve warm, thinly sliced, with roasted root vegetables or creamy polenta for an easy weeknight dinner or a relaxed weekend supper.
Ingredients
- Pork tenderloins (2, about 1 1/4 lb total)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp)
- Olive oil (1 tbsp)
- Unsalted butter (3 tbsp)
- Garlic (2 cloves, minced)
- Fresh thyme leaves (1 tbsp) and fresh rosemary, chopped (1 tsp)
- Pure maple syrup (1/4 cup)
- Dijon mustard (1 tbsp)
- Apple cider vinegar or lemon juice (1 tsp)
- Red pepper flakes (pinch, optional)
- Flaky sea salt (for finishing)
Instructions
- Preheat the oven to 400°F (200°C). Pat the tenderloins dry with paper towels and season all over with kosher salt and black pepper.
- Heat an ovenproof skillet over medium-high heat. Add olive oil and, once shimmering, sear the tenderloins on all sides until deep golden brown, about 3 minutes per side.
- Reduce heat to medium; push the meat to one side, add butter to the pan and let it brown slightly until nutty and fragrant (about 1–2 minutes). Stir in minced garlic, thyme, and rosemary, then spoon the butter-herb mixture over the pork.
- Whisk together maple syrup, Dijon mustard, apple cider vinegar, and a pinch of red pepper flakes in a small bowl. Pour the mixture into the skillet around the tenderloins, not directly over the seared tops.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C), about 8–12 minutes depending on thickness.
- Remove the skillet from the oven and transfer the tenderloins to a cutting board. Tent loosely with foil and rest for 5–10 minutes (temperature will rise a few degrees during rest).
- While meat rests, return the skillet to the stove over medium heat and simmer the pan sauce for 2–3 minutes to thicken slightly, spooning it to combine with browned bits.
- Slice the pork into 1/2-inch medallions, arrange on a platter, and spoon the maple-brown butter glaze over the top. Finish with a sprinkle of flaky sea salt and extra thyme if desired.
Tips or Variations
- For a smokier note, swap half the maple for bourbon; reduce the sauce a few minutes longer. Serve with mashed sweet potatoes or roasted Brussels sprouts.
- To make ahead, roast the tenderloins fully, cool, and rewarm slices gently in the sauce to keep them moist without overcooking.