Pork Tenderloin with Miso Maple Pan Sauce

This succulent pork tenderloin comes together in less than an hour and is superbly balanced with umami miso, sweet and nutty maple, and bitter Dijon mustard.

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

Active Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Yield6 servings


Serve this pork with a dark greens salad (kale, diced apples, and dried cranberries would be great here!), chilled applesauce, or broccoli slaw for some freshness. To embrace the autumn feel, add roasted potatoes/sweet potatoes, crispy Brussels sprouts, or buttered orzo to your plate.
*2 pork tenderloins typically come in 1 package at the grocery store, so this recipe is designed for that. You can make one and freeze the other if you want; you’ll just have extra sauce (yum!). If your tenderloin(s) are bigger/smaller than listed—that’s fine. Just check your tenderloin every 5 minutes or so while it’s in the oven (remember, you’re aiming for that 145°F internal temperature). Bigger tenderloins will need a couple more minutes in the oven to finish; smaller ones will need less (sometimes they don’t need to be finished in the oven at all if they’re really small).
**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 a high-quality one that’ll last, my recommendation is the ThermoWorks ChefAlarm.


Pork Tenderloins

  • 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)


Pork Tenderloins

  • 2 Tbsp. canola oil
    Preheat 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 & pepper
    While the pan heats, pat tenderloins dry with paper towels and season them all over with salt & pepper. You’ll use around ¾ to 1 tsp. salt and ¼ to ½ tsp. pepper, depending on the size of your tenderloins.
  • Place both tenderloins in the skillet (curving them around 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 and place them on a cutting board or plate. Cover them with foil and let them rest while you make the sauce.

Miso Maple Pan Sauce

  • 3 Tbsp. butter
    1 small shallots
    2 large garlic cloves
    Heat the same skillet over medium heat and add 3 tablespoons butter. Once butter is melted and foamy, add the 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 vinegar
    Remove 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 parsley
    Cut pork against the grain into 1/2-inch thick slices and serve drizzled with sauce. Sprinkle with finely chopped parsley if using.

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