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

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

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.


Fat: 7g


Protein: 25g


Carbs: 10g (net)

Icons do not reflect ingredients.

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.

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

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!)

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

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 Pork Loin by Merit + Fork for Our Paleo Life

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

Course: Main Course
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 38 minutes
Servings: 6
Calories: 216 kcal
Author: Nicole Bobik
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 Facts
Maple-Sage Glazed Pork Loin {by Merit + Fork}
Amount Per Serving
Calories 216 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Sodium 533mg 22%
Potassium 464mg 13%
Total Carbohydrates 10g 3%
Sugars 8g
Protein 25g 50%
Vitamin A 0.6%
Vitamin C 0.4%
Calcium 3.3%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

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5 Comments on “Maple-Sage Glazed Pork Loin {by Merit + Fork}

  1. Alisa

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

  2. Jennifer L. Schillig

    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!


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