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

Fat Macros
Fat
7g
Protein Macros
Protein
25g
Carbs Macros
Carbs
10g

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

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.
Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 38 minutes
Servings 6
Calories 216kcal
Author Nicole Bobik

Ingredients

  • 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

Instructions

Pork Loin

  • Preheat oven to 425°F.
  • In an iron skillet, heat bacon grease over med hi heat.
  • Season pork loin with salt and brown on all 4 sides, about 8 minutes total.
  • Once browned, transfer skillet to oven & bake for around 20 minutes until internal temp reads 145°F.
  • 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

  • While pork is baking, in a small bowl, whisk together maple syrup, vinegar, and mustard.
  • 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.
  • Once bubbling, reduce to a med-low simmer for about 5 minutes until thickened.
  • Once thickened, whisk in fresh sage, garlic, & black pepper and immediately remove from heat. Pour sauce into a glass bowl/serving dish.
  • Slice pork and pour juices from the cutting board back into the sauce. Stir again before serving.
  • Spoon maple-sage glaze over sliced pork and enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 464mg | Sugar: 8g | Vitamin A: 0.6% | Vitamin C: 0.4% | Calcium: 3.3% | Iron: 4.8%

Last Updated 03/05/2019

5 Responses to “Maple-Sage Glazed Pork Loin {by Merit + Fork}”

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

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

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

    Reply
  4. 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!

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

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