Get your autumn pants on, y’all. Fall is, without a doubt, my favorite season. People may rave about summertime cooking (yes, all the fresh produce is great), but I am never more inspired than when I see the grocery store fill up with squash and apple cider. Once the weather cools down a tad and I can acceptably turn the oven on again, one of the dishes that re-enters our regular dinner rotation is roasted pork tenderloin.
Growing up, I thought all pork (except the pulled and bacon varieties) was universally dry and devoid of flavor. I believed this falsehood up until a few years ago, when I learned that pretty much anything from the top half of the pig (blade steaks, the loins, and all of the chops) is bettern when cooked to a tender and succulent 145°F (medium rare), rather than a chewy 160°F. Try one perfectly cooked, succulent pork tenderloin and you’ll never go back to “well done” pork again.
This particular dish was inspired by an episode of Samin Nosrat and Hrishikesh Hirway’s excellent Home Cooking podcast. Samin mentioned a miso-maple dressing and I immediately started dreaming about the possibilities. I added some sauteed aromatics to create the sauce, and Dijon and white wine vin to lighten things up. The sauce is savory without being heavy and bright without being tangy. It could be customized with fresh minced ginger added to the shallots and garlic, finely chopped thyme stirred in at the end, or apple cider instead of water for a sweeter glaze. I could see myself serving this at a dinner party, but it’s perfectly quick and easy for a weeknight dinner too. Overall, a 10/10 meal.
Pork Tenderloin with Miso Maple Pan Sauce
**My probe thermometer is hands-down my favorite kitchen tool. It seriously improves all your roasting, candy-making, and frying experiences. I would never consider making a Thanksgiving turkey without one. I’ve gone through several Polder Classics over the years and recommend them for a cost-effective option. If you’re looking for the highest quality, my recommendation is the ThermoWorks ChefAlarm.
- 2 Tbsp. canola oil
- 2 pork tenderloins around 1.5 lbs each*
- Salt & pepper to season
Miso Maple Pan Sauce
- 3 Tbsp. butter
- 1 small shallots, finely diced
- 2 large garlic cloves, finely diced
- ¼ cup water
- ¼ cup maple syrup
- 3 Tbsp. Dijon mustard
- 2 Tbsp. white miso paste
- 2 Tbsp. white wine vinegar
- Chopped parsley to garnish (optional)
- 2 Tbsp. canola oilPreheat oven to 375°F. Heat oil in a large cast-iron skillet or Dutch oven (preferably around 12 inches in diameter) over medium-high heat.
- 2 pork tenderloins ✴︎ Salt & pepperWhile skillet heats, pat tenderloins dry with paper towels and season them all over with salt & pepper. You’ll use around 3/4 to 1 tsp. salt and 1/4 tsp. pepper, depending on the size of your tenderloins.
- Place both tenderloins in the skillet (curving them to fit as needed) and reduce heat to medium. Sear until deeply golden on three out of the four sides, about 5 to 6 minutes per side. Turn tenderloins onto their fourth/final side and move pan to oven.
- Roast for 10 to 15 minutes, or until the internal temperature at the thickest point of the tenderloins reach 145°F. If you have a wire probe thermometer, now’s the perfect time to use it. If you don’t, now’s the time to get one**.
- Remove the loins from the skillet, cover with foil, and let rest while you make your sauce.
Miso Maple Pan Sauce
- 3 Tbsp. butter ✴︎ 1 small shallots, finely diced ✴︎ 2 large garlic cloves, finely dicedHeat the same skillet over medium heat and add 3 Tbsp. butter. Once butter is melted and foamy, add shallot and garlic. Cook, stirring frequently, until very aromatic and beginning to turn translucent, about 3 to 4 minutes.
- 1/4 cup water ✴︎ 1/4 cup maple syrup ✴︎ 3 Tbsp. Dijon mustard ✴︎ 2 Tbsp. white miso paste ✴︎ 2 Tbsp. white wine vinegarRemove from heat and add water, maple syrup, mustard, miso, and vinegar. Stir to scrape up any remaining fond from the bottom of the pan and to fully combine the sauce.
- Chopped parsleyCut pork against the grain into 1/2-inch thick slices and serve drizzled with sauce. Sprinkle with finely chopped parsley if desired.