Maple-Shallot Pork Tenderloin
Updated September 10, 2026
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
For the pork
1 (1½-pound) pork tenderloin, silver skin removed (see Tip)
2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons olive oil
For the agrodolce
¾ cup maple syrup
½ cup sherry vinegar
1 medium shallot, thinly sliced
3 tablespoons regular or golden raisins, roughly chopped
Nutritional analysis per serving (4 servings)
48 grams carbs; 111 milligrams cholesterol; 458 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 676 milligrams sodium; 36 grams protein; 41 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees and position a rack in the middle of the oven. Line a sheet pan with aluminum foil and place an oven-safe wire rack in the pan.
- Step 2
In a small bowl, whisk together the salt, smoked paprika and garlic powder. Pat the pork dry, then coat it in olive oil and sprinkle evenly with the seasoning blend. Place pork on the rack in the prepared sheet pan and roast on middle rack until the internal temperature reaches 145 degrees, about 20 minutes.
- Step 3
While the pork is roasting, make the agrodolce: Combine the maple syrup, vinegar, shallots and raisins in a small saucepan. Whisk well, then bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, whisking occasionally, until the liquid has reduced by half, 18 to 20 minutes. Remove from the heat.
- Step 4
When the pork has finished cooking, remove it from the oven and let it rest 5 minutes before slicing into ½-inch-thick rounds. Transfer to a serving plate and top with a couple spoonfuls of the agrodolce. Serve with the remaining sauce on the side. (Any leftover sauce is delicious on roasted fish or grilled vegetables.)
To trim the pork tenderloin, lay it flat on a work surface. Use a small pair of kitchen scissors to snip a corner of the pale connective membrane (also called silverskin) that runs across the surface of the meat, creating a gap between the meat and membrane and making a flap to hold onto. Grab the silverskin and slowly pull it back from the meat until it comes off. It’s okay if you can’t remove it all.
Private Notes
Comments
Folks, buy your maple syrup at Costco or Sam's Club. 3/4 cup is not a lot and maple syrup isn't as concentrated in flavor as honey so you would certainly need more. I use it liberally in many recipes and consider it the nectar of the gods!
Dish received great rating for Labor day dinner. I went full on Maine with Maple syrup and Blueberry vinegar as written.
Setting aside that it does look delicious, I find myself balking at the borderline cost-prohibitive quantities of maple syrup and sherry vinegar called for in the preparation, particularly in a recipe with a low yield. The descriptive text extolling the budget-friendly nature of pork tenderloin is either a master class in irony or perhaps its simply tone deaf.
Coarsly chopped raisins?
Wow. This exceeded my expectations. I was uncertain about it but the 5-star rating persuaded me to try it. I didn’t want to buy raisins because I wouldn’t use them if this recipe didn’t work. but I substituted dried cranberries. Glad that I did. I thought they balanced the sweetness of the maple syrup in a nice way. Will DEFINITELY make this again.
Delicious and kid-approved! Salty pork balanced well with the sweet & tangy agrodolce, of which there was a lot left to have with couscous the following night.