Maple Scallion Pork Tenderloin Recipe

Make the brine

In a medium saucepan, combine apple cider, water, kosher salt, and brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat and add peppercorns, bay leaves, and smashed garlic. Cool to room temperature, then refrigerate until chilled (about 30–45 minutes).

Brine the pork

Place pork tenderloins in a large resealable bag or nonreactive container. Pour the chilled brine over the pork, ensuring the meat is submerged (use a plate to weigh it down if needed). Seal and refrigerate for 4–8 hours (6 hours recommended) — do not exceed 12 hours to avoid over-brining.

Dry and bring to temperature

Remove pork from brine, discard brine, and pat the tenderloins dry very well with paper towels. Let the pork rest at room temperature for 20–30 minutes before grilling. Season lightly with freshly ground black pepper (and a light sprinkle of salt if desired; brine provides most seasoning).

Prepare the glaze

In a small saucepan over medium-low heat, combine Vermont maple syrup, lemon juice, Dijon mustard, unsalted butter, soy sauce, rice vinegar, and crushed red pepper flakes. Warm gently and whisk until butter melts and mixture is homogeneous. Increase heat to bring to a low simmer and cook for 3–4 minutes to slightly reduce and thicken. Remove from heat and keep warm.

Preheat grill / pan

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil grates or brush a grill pan with neutral oil to prevent sticking.

Grill pork

Place tenderloins on the preheated grill. Grill 10–12 minutes total, turning every 3–4 minutes to get even color and caramelization. During the last 4 minutes of cooking, brush pork with the maple-lemon glaze every 1–2 minutes to build a glossy exterior. Cook until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for medium; remember carryover will raise the temperature a few degrees during resting.

Rest and glaze finish

Transfer pork to a cutting board, loosely tent with foil, and rest 8–10 minutes. While resting, reserve 2–3 tablespoons of the glaze in a small saucepan and simmer 1–2 minutes to ensure it is hot and safe for serving; set aside for finishing the plated pork.

Grill the scallions

Toss trimmed whole scallions with 1 tablespoon neutral oil, 1 teaspoon salt, and 1 teaspoon pepper. Place on the grill and cook 2–3 minutes per side until charred and softened. In the last minute, brush with a little of the warm maple-lemon glaze to add sheen and flavor. Remove and keep warm.

Cook sweet potatoes

Place peeled and cubed sweet potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes depending on cube size.

Mash and season

Drain sweet potatoes well and return to the hot pot off the heat to evaporate residual water for 1 minute. Add warm milk, 2 tablespoons butter, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher or hand mixer to desired texture (smooth or slightly rustic). Stir in chopped chives if using. Keep warm until plating.

Prepare your chosen vegetable. For roasted asparagus: toss trimmed asparagus in 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roast at 425°F (220°C) for 8–10 minutes until tender and slightly charred. For sautéed green beans: heat 1 tablespoon olive oil in a skillet over medium-high heat, add trimmed beans, season with salt and pepper, and sauté 6–8 minutes until crisp-tender. For glazed baby carrots: toss carrots with oil, a pinch of salt, and roast 20–25 minutes at 400°F (200°C) until tender; finish with a pat of butter and a drizzle of maple syrup.

Slice the rested pork tenderloins into 1/2-inch medallions. Arrange a scoop of mashed sweet potatoes on each plate, place pork medallions beside or atop the mash, and fan 2–3 grilled scallions across the pork.

Drizzle reserved warm maple-lemon glaze over the pork medallions and a little onto the scallions. Add the vegetable du jour to the plate.

Sprinkle chopped parsley or cilantro, lemon zest, and a pinch of flaky sea salt over the pork and scallions. Serve immediately.