How should I store leftover pork tenderloin?

Cool completely and store in an airtight container in the fridge for up to 3 days. You can also freeze cooked pork slices for up to 2 months.

What are the best side dishes for this pork tenderloin?

Roasted vegetables, mashed potatoes, wild rice, or a crisp salad all pair well. For a cozy fall meal, try squash or Brussels sprouts.

Gluten Free Pork Tenderloin Recipe with Maple Glaze

Q: Is pork tenderloin gluten free?

Yes. Pork tenderloin is naturally gluten free. Be sure to check sauces and seasonings for hidden gluten, but the meat itself is safe.

Q: What’s the secret to moist pork tenderloin?

Avoid overcooking. Remove pork from the oven at 155°F and let it rest. Searing the meat before baking helps retain moisture and boost flavor.

Q: Is it safe to eat pork that is not well done?

Yes. Pork is safe to eat when it reaches 145°F internally. Slightly pink pork tenderloin is both safe and more tender than well-done meat.

Q: Can I substitute ingredients in the maple glaze?

Yes. Shallots can be replaced with onions, and gluten free soy sauce with coconut aminos. Maple syrup and Dijon mustard are essential for flavor.

Tender, juicy, and naturally gluten free — this easy pork tenderloin recipe is a perfect for special company or a simple weeknight dinner.

You'll love the tender, lean pork coated in a sweet maple glaze that brings cozy, comforting flavor to the table.

maple glazed pork tenderloin plated with sauteed vegetables

Jump to Recipe

Why You'll Love This Recipe

There are so many reasons to love my maple glazed pork tenderloin, that it's become one of my go-to recipes for company or when it's just me an the hubby. Here's why:

It's naturally gluten free — no specialty ingredients required
It's quick and easy — ready in under an hour
It features a flavorful maple glaze — a lovely homemade sauce that adds warmth without overpowering
It's Celiac-safe — perfect for our dietary restrictions
It's versatile — great for family dinners or special occasions

About the Ingredients

To make this pork tenderloin recipe you need the following ingredients:

2 pork tenderloins (each about 12 oz or 340g)

3 tbsp pure maple syrup

4 tsp Dijon mustard

2 tsp cider vinegar

2 tsp gluten free soy sauce (omit or substitute coconut aminos if you're soy free)

2 shallots, minced (you can omit or use onion)

1/2 cup gluten free chicken broth

salt, pepper

oil for browning

Use Pure Maple Syrup

maple syrup in a maple leaf shaped bottle with a glass bowl of maple syrup. Both on a board with text "naturally gluten-free, living gluten free simply and naturally.

Although I suppose you could use a pancake syrup, I strongly recommend pure maple syrup in this recipe. It has the perfect natural maple flavor to compliment the pork and the perfect consistency for the sauce. Also, not all commercially prepared syrups are gluten-free.

Ingredients to Double Check for Gluten

Soy Sauce

Most soy sauce is made with wheat and therefore not gluten-free. Be sure you are using gluten-free sauces. You can:

Buy a gluten free version of your traditional Chinese style soy sauce
Choose Japanese Tamari
If you are soy-free try coconut aminos instead

Chicken Broth

Often store bought stocks and broths have gluten, so check your labels to be sure you have a gluten-free version or make your own broth.

Dijon Mustard

Not all mustard is created equal. Most Dijon mustard is naturally gluten-free but I have seen some with unexpected ingredients added. Check the label to be sure.

Equipment You'll Need

Here's what you'll need to make this recipe. I've included links for your convenience and if you decide to purchase from one of these links I may make a small commission at no extra charge to you.

oven-proof skillet

oven mitts

measuring cup and spoons

apple cider vinegar

Why You Need an Oven-Proof Skillet

If you don't have a skillet that can go from stove top to oven, you can still make this recipe, but an oven-proof skillet will make it so much easier.

You'll start by browning the tenderloin on the stovetop,
then you'll add liquid and move it to the oven to bake.
Lastly you'll bring your pan back to the stovetop to finish and reduce the glaze.

Without an oven-proof skillet, you can move your tenderloin to a baking dish for the baking phase, then back to the pan on the stove.

Pin for Later

Pin Image - pork tenderloin recipe with maple glaze. Pork tenderloin on a plate with sauteed vegetables.

Tips and Tricks for Sweet and Juicy Tenderloin Every Time

This pork tenderloin recipe is so simple, there are no real complicated secrets, but I can give you a few general tips that you can take into your gluten-free cooking and use in other recipes as well.

Don't Overcook Your Pork

A lot of people are afraid of pork and overcook it to the point that it dries out. This is not necessary.

The concern with pork is a disease called trichinosis, but since the 1950's this is very rare¹.

You can cook your pork to anywhere between medium-rare at 145°F to well done at 160°F and it will be perfectly safe. I prefer my tenderloin at 155°F.

Use a thermometer so you get the doneness you like without overcooking.

Brown Your Tenderloin Before Baking

You may be tempted to skip this step, but it makes a difference. Browning the meat in an oven-proof skillet produces something called the Maillard reaction which is a huge flavor booster. Browning and then cooking in liquid is a meat-cooking technique called braising. You'll see this in many slow simmered recipes like stews and pot roasts.

5 Simple Steps for the Perfect Glaze

1. Combine the shallot, maple syrup, mustard, vinegar and soy sauce, then brush the browned tenderloin with the sauce before it goes in the oven. Set the rest of the sauce aside.

2. Add the chicken broth to the pan. This will keep the tenderloin from sticking. Then place the pan (no lid) in your pre-heated oven and bake for 20 to 25 minutes.

3. Remove the pan from the oven, wrap the handle with a towel so you won't accidently grab it (DO THIS IMMEDIATELY), then test the pork with a thermometer for doneness.

4. Remove the pork to a plate, add the remaining maple sauce to the pan and bring it to a boil. Continue to boil and stir until the sauce is reduced in volume and is about the consistency of maple syrup.

5. Return the pork to the pan and turn it over a few times in the sauce.

cast iron skillet with towel wrapped around handle

Important Safety Tip:

When you remove a skillet from the oven:

ALWAYS wrap the handle with a towel IMMEDIATELY!

You think you won't grab the hot handle, but you will. Save yourself a serious burn.

Serving Suggestions

This sweet and succulent pork tenderloin recipe is so versatile, the possibilities are endless.

For a low carb or keto meal pair with cauliflower rice and sauteed mixed vegetables.
For a low fat, low calorie meal serve with a simple side salad.
If you like a starch with your meal, plain white rice or fried rice work well.
For lunch, slice up the leftovers on a gluten-free bun or roll into a gluten-free wrap with your favorite sauce or chutney.

This dish transitions beautifully from a family dinner to a next-day lunch — it’s one of those recipes you’ll come back to again and again.

The Recipe

Print Recipe

Gluten Free Pork Tenderloin with Maple Dijon Glaze

By Patty Maguire – Naturally Gluten Free,

Sliced pork tenderloin in maple dijon glaze

This gluten free pork tenderloin recipe features two juicy tenderloins glazed with a sweet and tangy maple Dijon sauce. It’s naturally gluten free, easy to make, and perfect for cozy dinners or special occasions.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Tags: Gluten Free, Naturally Gluten Free, Maple Dijon

Ingredients

2 pork tenderloins (each about 12 oz or 340g)
3 tbsp pure maple syrup
4 tsp Dijon mustard
2 tsp cider vinegar
2 tsp gluten free soy sauce (or coconut aminos)
2 shallots, minced (or substitute onion)
1/2 cup gluten free chicken broth
Salt and pepper to taste
Oil for browning

Instructions

Preheat oven to 375°F (190°C).

In a small bowl, whisk together shallots, maple syrup, Dijon mustard, cider vinegar, and soy sauce. Set aside.

Season pork with salt and pepper. In an oven-proof skillet, heat oil over medium-high heat. Brown pork on all sides, about 1 minute per side.

Generously brush pork with the maple mixture. Pour in chicken broth and bring to a boil.

Transfer skillet to oven and roast for 20–25 minutes, or until the internal temperature reaches 155°F (68°C).

Transfer pork to a cutting board, tent with foil, and rest for 5–10 minutes.

Meanwhile, bring pan juices to a boil. Add the remaining maple mixture and boil for 3 minutes, stirring occasionally, until slightly thickened.

Return pork to the pan and turn it in the glaze. Slice crosswise into ½” (1 cm) pieces and serve drizzled with sauce.

Frequently Asked Questions

Is pork tenderloin gluten free?

Yes, pork tenderloin is naturally gluten free. The meat itself does not contain gluten, but sauces, broths, and seasonings should always be checked for hidden gluten. This recipe uses only naturally gluten free or labeled gluten free ingredients, making it safe for people with celiac disease or gluten sensitivity.

What’s the secret to moist pork tenderloin?

The secret is to avoid overcooking. Pork tenderloin is very lean and dries out quickly. Use a meat thermometer and remove the pork from the oven when it reaches 155°F (68°C), then let it rest for 5–10 minutes to finish cooking and retain its juices. Searing the meat first also helps seal in flavor and moisture.

Is it safe to eat pork that is not well done?

Yes, it’s safe to eat pork that is slightly pink inside, as long as it reaches a minimum internal temperature of 145°F (63°C). For pork tenderloin, 155°F with a short resting time ensures safety and keeps the meat tender. Overcooking can lead to dryness, so using a thermometer is key.

How should I store leftovers?

Let the pork cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked pork slices for up to 2 months. Reheat gently in a covered pan or microwave with a splash of broth or glaze to keep the meat moist.

Can I substitute ingredients in the maple glaze?

Yes! You can substitute shallots with onions, gluten free soy sauce with coconut aminos for a soy-free version, and cider vinegar with white wine vinegar or lemon juice. The maple syrup and Dijon mustard are key to the flavor, but feel free to adjust to suit your taste or pantry.

What are good side dishes for this pork tenderloin?

This maple glazed pork tenderloin pairs well with roasted root vegetables, mashed potatoes, rice pilaf, or a crisp green salad. For a cozy fall meal, try serving it with butternut squash or sautéed Brussels sprouts. The slightly sweet glaze also complements wild rice and tangy slaws.