This Maple Butter Pork Tenderloin is a serious show stopper! It’s so delicious and best of all it only takes a few minutes of
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You guys, this recipe is good. Real good.
I’m not usually one to brag or toot my own horn but this pork tenderloin is so good, that when my 15-year-old son, Eli (who is currently in the “I hate everything” phase of life) took his first bite he said, “this is amazing”.
That may seem pretty small to you, but If you had the opportunity to spend even a few minutes with Eli, you would realize what a milestone this really is.
Ingredients and preparation
The ingredients for this recipe are super simple – which is part of the reason that it works so well. Sometimes simple is best if you ask me!
For the sugar-free maple syrup, I used Lakanto Maple Flavored Syrup. It is a bit pricier
I prefer to use salted butter in this recipe, but you could use unsalted and just salt to taste. either way is fine.
Be sure to check out these other great recipes from This Mom’s Menu:
Maple Butter Pork Tenderloin | Low Carb
Ingredients
- 8 tbsp Butter
- 1/2 Yellow Onion thinly sliced
- 1/4 cup Sugar Free Maple Syrup
- Salt and Pepper
- 2-3 lb Pork Tenderloin trimmed of silver skin
Instructions
- Preheat the oven to 370 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Add the butter and stir until melted.
- Stir in the maple syrup and allow to simmer for about 1 minute.
- Season the pork tenderloin with salt and pepper on all sides, and carefully add it to the skillet.
- Cook the pork for 5 minutes without turning or moving it in the pan, then flip it and cook for an additional 5 minutes on the other side.
- Carefully arrange the sliced onions in the skillet around the pork. Transfer the pork to the oven and cook until it reaches a minimum internal temperature of 145 degrees F (about 10 minutes)
- Remove the pork tenderloins from the skillet and place them on a serving tray to rest before slicing. Meanwhile, return the skillet to medium-high heat allow the butter, syrup, and onions to simmer stirring frequently until the onions are soft and translucent and the sauce has reduced by about half.
- Slice the pork and serve it topped with the onions and reduced pan sauce from the skillet. Enjoy!
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