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Maple-Sage Glazed Pork Loin {by Merit + Fork}

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Last Updated on July 24, 2020

Am I alive? I might be… I might also be dead and this could be heaven. Because… pork. PORK. Pork all de time. Not just plain old pork, either… maple-sage glazed pork. Only in the last 6 months have I realized how much I love this lean, swiney loin, mostly because of how EASY it is to make. Simply roast at 425 for 20-35 mins, depending on size, and you get a perfect pork tenderloin every time! I like to brown it on the stove (in bacon fat – mmm) prior to roasting for added color & (amazing bacon) flavor.

So, now that you know how to cook it… it’s time to jazz it up. This maple-sage glaze is a simple, yet, delicious way to do that. I had a variation of this dish while spending the weekend at a friend’s house in high school and I’ve recreated it in a yummy, grown-up, paleo version (sage instantly makes it “grown-up”, duh). I watched her mom whiz around the kitchen like a hummingbird. Quick, methodical, yet, no measuring – not even thinking twice about what she was doing. I was in awe – “no measuring?!”, I thought!? My baby brain automatically assuming she’s probably a culinary-master… Some Emeril-Lagasse-level shiz. (Emeril was the most popular celebrity chef at the time, okay. Don’t judge. He was as famous as it got back then. BAM!)

I watched my friend’s mama bake the pork loin in a beautiful stainless steel roasting pan, then, remove the meat to rest on a cutting board. She threw the shiny pan onto their blue-flamed gas range and squeezed in a bit of Aunt Jemima syrup (aka the former love of my life), a splash of vinegar, and a squirt of mustard while effortlessly scraping the bubbling contents of the pan. In what seemed like seconds, she had a delicious maple-mustard glaze flowing over top the now-sliced (honestly, when did she even have time to slice it? I WAS ENTRANCED) pork loin. There’s very few vivid moments I remember from high school (#partygirl), but, I’ll just end this paragraph with it was SO GOOD that that the memory is forever etched in my mind.

I’d probably say that was the day when I stopped resisting the fact that food/food-service was in my blood. My Korean mama raised me in & around her restaurants and I finally decided food may be something I’d actually want to pursue as a career. I eventually began cooking more “real” foods (you know, things other than scrambled eggs, ramen noodles, & hamburger helper) and after 3 years on my grain-free journey, here I am today! With you fine folks! Doing what I now love with my bloggypartner in crime, Elizabeth! Spreading primal lifestyle propaganda through cleaned-up recipes, creative, fun & crafty projects, health & wellness cavetalk, and dronish, psycho-blogger-babble! 😉 Weeeeeeeee! Overenthusiastic, party of one!

Maple-Sage Pork Loin by Merit + Fork for Our Paleo Life

Maple-Sage Glazed Pork Loin {by Merit + Fork}

Yield: 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Pork, it doesn't have to be rubbery and tasteless. This pork loin is baked to perfection and glazed with a perfect blend of sweet and tangy. Best part? Any beginner cook can master this easy meal.


  • 1 Tbsp Bacon Grease, or oil of choice
  • 1 tsp Sea Salt
  • 1 1/2 lb Pork Loin, trimmed of excess fat
  • ¼ cup Maple Syrup
  • 3 Tbsp Apple Cider Vinegar
  • 3 Tbsp Dijon Mustard
  • 1 1/2 Tbsp lightly packed Fresh Sage Leaves, finely chopped
  • 1 clove Garlic, grated or minced
  • ½ tsp Freshly Ground Black Pepper


Pork Loin

  1. Preheat oven to 425°F.
  2. In an iron skillet, heat bacon grease over med hi heat.
  3. Season pork loin with salt and brown on all 4 sides, about 8 minutes total.
  4. Once browned, transfer skillet to oven & bake for around 20 minutes until internal temp reads 145°F.
  5. Transfer pork loin to cutting board to rest (it’ll cook a bit more while resting!) and place hot skillet on stove over med heat.

Maple Sage Glaze

  1. While pork is baking, in a small bowl, whisk together maple syrup, vinegar, and mustard.
  2. After pork has been removed from the skillet, pour maple syrup mixture into hot skillet and bring to a boil, scraping brown bits off bottom of pan.
  3. Once bubbling, reduce to a med-low simmer for about 5 minutes until thickened.
  4. Once thickened, whisk in fresh sage, garlic, & black pepper and immediately remove from heat. Pour sauce into a glass bowl/serving dish.
  5. Slice pork and pour juices from the cutting board back into the sauce. Stir again before serving.
  6. Spoon maple-sage glaze over sliced pork and enjoy!
Nutrition Information
Yield 6
Amount Per Serving Calories 300Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 93mgSodium 648mgCarbohydrates 10gFiber 0gSugar 8gProtein 30g

Nutrition is calculated by a third party and may not be 100% accurate

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Tuesday 9th of June 2020

This is my favorite way to make pork loin now. I even use the glaze on chicken. Soooo good!

Jennifer L. Schillig

Friday 1st of September 2017

So, is it a pork loin or a pork TENDERloin? The picture seems to show a tenderloin, and there's a bit of a difference. Either way, I hope to make it the next time I've got a couple guests!


Sunday 19th of November 2017

The picture where the meat is raw looks like a pork loin.


Saturday 21st of March 2015

My whole family loved it, even my picky kid. Im very glad I made a double batch. This is a keeper for sure.


Saturday 14th of March 2015

Made this tonight and the kids loved it! They can't wait to have it again tomorrow! (kids - ages 4, 5 and 7).

Rob Benson

Monday 1st of December 2014

Nice work Nicole! When Kendra makes this it gets demolished, the kids keep going and going until they can't eat anymore.

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