Pork tenderloin is one of those cuts that looks impressive but does not require a culinary degree or a ten-hour smoke. Add the maple sugar, paprika, garlic, and black pepper in Dick’s Hard Maple, give it a quick sear, then finish gently. A light honey glaze makes the outside shine without drowning the meat in syrup.
It’s a perfect Sunday dinner with roasted potatoes, but easy enough to pull off on a weeknight when you want a meal that feels like more of an occasion.
Recipe at a glance
- Serves: 4–5
- Prep: 15 minutes
- Cook: Roughly 20–30 minutes, depending on thickness and method
- Featured rub: Dick’s Hard Maple
- Farm pairing: Legacy Acres honey and seasonal potatoes
Ingredients
- 1 pork tenderloin, about 1 1/4–1 1/2 pounds, silver skin removed
- 1 tablespoon neutral oil
- 2 teaspoons Dick’s Hard Maple seasoning
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 tablespoon unsalted butter
- Optional: chopped fresh thyme for serving
Method
- Season. Pat the tenderloin dry. Rub lightly with oil, then coat with Hard Maple. Let stand while the oven or grill preheats, but keep raw pork chilled if there’s a long delay.
- Prepare the heat. Heat the oven to 400°F. If grilling, create a hot searing zone and a cooler indirect zone.
- Brown carefully. In an oven-safe skillet over medium-high heat, sear the tenderloin for about 1–2 minutes per side until lightly browned. Because the rub contains maple sugar, avoid a ripping-hot pan that blackens the coating.
- Finish gently. Move the skillet to the oven or transfer the pork to the indirect side of the grill. Cook until an instant-read thermometer inserted into the thickest part registers at least 145°F.
- Make the glaze. In a small clean saucepan, combine honey, Dijon, vinegar, and butter. Warm just until smooth. Brush the pork near the end of cooking or immediately after it comes off the heat. Avoid pouring a sugary glaze onto direct flame.
- Rest and slice. Rest at least 3 minutes before slicing across the grain. Spoon any unused, clean glaze over the slices and sprinkle with thyme if using.
Don’t confuse tenderloin with pork loin
Tenderloin is slender and cooks quickly. A large pork loin roast is thicker and needs a different cooking schedule. Check the label before copying the timing. In either case, temperature—not the clock—is what confirms it is safe.
What to serve alongside
Roast halved Masters Potatoes with olive oil and a little Side Hustle for a dill-garlic contrast. Try sautéed cabbage, roasted carrots, or a crisp apple slaw if you want some brightness on the plate.
Farm ingredients, including honey and potatoes, are available seasonally and should be checked at Legacy Acres’ Farm Stand. Find Hard Maple at Dick’s Rubs.
Leftovers worth getting excited about
Slice cold, properly refrigerated pork thinly for sandwiches with mustard, crisp lettuce, and pickles. Or chop it for a warm breakfast hash, reheating leftovers to 165°F. Keep raw and cooked cutting boards separate and refrigerate leftovers promptly.
Safety note: Whole pork cuts should reach 145°F followed by a three-minute rest. Follow the USDA temperature chart.