Maple-Glazed Roasted Pork Tenderloin with Apple and Sage Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted pork tenderloin brushed with a maple glaze, served alongside a warm apple and sage compote that highlights flavors from the Granville region. This American-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1.5 lbs pork tenderloin evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown.
  3. Step 3: Brush pork with 3 tbsp maple syrup mixed with 2 minced garlic cloves. Transfer skillet to oven and roast for 15-18 minutes until internal temperature reaches 145°F.
  4. Step 4: While pork roasts, melt 1 tbsp unsalted butter in a small saucepan over medium heat. Add 2 diced apples and 1 tbsp chopped fresh sage; sauté for 5 minutes until apples soften.
  5. Step 5: Add 1/2 cup apple cider and 1 tbsp apple cider vinegar to the saucepan. Simmer for 5 minutes until liquid reduces and compote thickens slightly.
  6. Step 6: Remove pork from oven, let rest for 5 minutes, then slice and serve topped with warm apple and sage compote.

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