This Maple Chipotle BBQ Pork Tenderloin is the ultimate family favorite! It’s sweet, smoky, slightly spicy, and incredibly juicy. With budget-friendly, simple ingredients, it’s the perfect quick dinner for busy nights or a summer backyard BBQ. Learn how to make this easy marinated pork tenderloin in a cast-iron skillet and oven.
So, a few days before I had to go away for a week-long work trip, I was rummaging through my chest freezer looking for stuff I could make ahead of time so Mr. Fantabulous wouldn’t starve in my absence. I know, I spoil him, but I love the big lug. As I was pretty much chest-deep in my freezer, I spied a lovely package of pork tenderloin. Okay, truth be told, I kinda-sorta-forgot-I-had-it cause I have so much stuff in that freezer. Immediately, I knew I had to use it because I LOVE pork tenderloins… when they are made correctly!
This recipe is one of my favorite ways to make pork tenderloin. The longest part is marinating the pork. This is essential to help break down some of the fibers in the meat and help tenderize it. Plus, it allows those flavors to infuse into the meat itself. Making the marinade cannot be any easier. Just dump it all in a blender or food processor, whirl it around for a bit, and pour it over the tenderloins while in a plastic sealable bag. Seriously easy peasy. I let those puppies marinate in the fridge for a good 3+ hours. You can go longer, even overnight, but my time was pretty tight as I had so much to get done before I left; however, the most important thing was to make sure I had food cooked for him.
One thing I love about pork tenderloins is that they cook up in no time. Literally just a few minutes in a hot cast-iron pan to get a great sear on the meat and help seal in the juices, then less than 15 minutes in the oven, and you can have dinner on the table faster than you can set it! This is one of those meals where if you took an extra 10 minutes in the morning to make the marinade and pop them in the fridge.
As you can tell by these pictures, the colors are absolutely amazing. The marinade caramelizes a bit in the oven, and when you open that oven door, you see it all bubbling around the meat. Seriously, this recipe is off the hook! Now there are 2 in the pictures; however, um, Mr. Fantabulous and I kinda-sorta ate one for dinner that night. I had every intention of saving both for him, but the smells were amazing, and seriously, I couldn’t stop thinking about this dish.
The outcome of this dish could not have been more pleasing. The pork is super juicy and tender, plus packed with a TON of flavor. The chipotle peppers really shine through, but thanks to the maple syrup and brown sugar, the heat is offset by the caramelized sweetness. This is a total WIN WIN!
And before you ask if you can make them in a stainless steel pan, I haven’t tried it. I’m leery of maple stuff like this in pans like that because of the high heat on the sugars. I’d be too afraid that the sugar would cause the sauce to burn before the pork cooked all the way through. I’m sure you can do it, but as I said, I haven’t tried it.
Maple Chipotle BBQ Pork Tenderloin
This Maple Chipotle BBQ Pork Tenderloin is the ultimate family favorite! It’s sweet, smoky, slightly spicy, and incredibly juicy. With budget-friendly, simple ingredients, it’s the perfect quick dinner for busy nights or a summer backyard BBQ. Learn how to make this easy marinated pork tenderloin in a cast-iron skillet and oven.
- Prep Time: 15 minutes
- Marindade Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 4 hours (includes marindading)
- Yield: 2 tenderloins, 6-8 people
Ingredients
- 2 – 1lb pork tenderloins
- 1/2 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 cup dark brown sugar, packed
- 1 teaspoon chipotle powder
- 1 chipotle pepper in adobo sauce (remove seeds if you don’t want all the heat)
- 1 teaspoon chili powder
- 1 tablespoon ketchup
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a food processor or blender, combine the maple syrup, vinegar, brown sugar, chipotle powder, chipotle pepper, chili powder, ketchup, 2 tablespoons olive oil, salt, and pepper. Pulse until well blended.
- Pat the tenderloin dry with a paper towel, then put it in a large, sealable plastic bag. Pour the mixture into the bag, remove the air, and seal shut. Using your hands, gently massage the mixture into the tenderloins, ensuring all areas are covered. Place the bag in the fridge and let it marinate for at least 3 hours.
- When ready to bake, remove the bag from the fridge and allow it to rest at room temperature for at least 30 minutes. Preheat the oven to 425F, rack in the middle.
- Place a large 12″ Cast Iron Pan that can hold both tenderloins, or use 2 smaller cast iron pans over medium-high heat. Add in 1 tablespoon of oil and heat until the oil shimmers. Using tongs, carefully lift one of the tenderloins from the bag, letting any excess drip off. Place in the hot pan and repeat with the other tenderloin.
- Heat for 3-5 minutes on each side or until a nice sear forms. While the pork is searing, pour the marinade into a pot and bring to a boil. Once at a boil, reduce to medium/medium-low and cook until thickened.
- When all sides of the tenderloins have seared, spoon or baste some of the sauce over the top of the meat, then place the hot pan in the oven and bake for 8-15 minutes, or until the internal temperature reaches 160F.
- Remove from the oven, place the meat on a serving platter, loosely tent with foil, and allow to rest for 10 minutes before slicing. Serve with reserved sauce.
Notes
When I make this I only use a 12″ Cast Iron Pan .
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