Maple Smoked Pork Tenderloin

This smoky, maple-kissed pork tenderloin is rich, comforting, and beautifully balanced. Olive Wood Smoked Olive Oil builds deep flavor, fresh garlic adds savory depth, and Vermont Maple Dark Balsamic finishes the dish with a smooth warmth.

Serves: 3–4

Ingredients

• 1–1½ lb pork tenderloin
• 3 tbsp Olive Wood Smoked Infused Olive Oil
• 1 tbsp Vermont Maple Dark Balsamic (for marinade)
• 1–2 tbsp Vermont Maple Dark Balsamic (for finishing)
• 1 clove garlic, finely minced
• 1 tsp Dijon mustard (optional)
• Salt and freshly cracked black pepper
• Optional: fresh rosemary or thyme

How to Make

1. In a small bowl, whisk together Olive Wood Smoked Olive Oil, 1 tablespoon Vermont Maple Dark Balsamic, minced garlic, Dijon (if using), salt, and pepper.
2. Coat the pork tenderloin evenly with the marinade. Cover and refrigerate for 30 minutes to 2 hours.
3. Preheat oven to 400°F.
4. Place pork in a baking dish or on a sheet pan and roast for 20–25 minutes, or until internal temperature reaches 145°F.
5. Remove from oven and let rest 5–10 minutes before slicing.
6. Drizzle the remaining Vermont Maple Dark Balsamic over the sliced pork just before serving.

Serving Tips

• Serve with roasted Brussels sprouts, carrots, or sweet potatoes
• Spoon pan juices over the sliced pork
• Garnish with fresh rosemary or thyme for added depth

What You’ll Taste

Deep smoky richness up front, savory garlic in the middle, and a warm maple finish that enhances the pork without making it sweet.