Sunday Supper Recipe: Maple Glazed Pork Tenderloin


We were thrilled to get an email from our friends at Caroline's Cakes thanking us for a bottle of our Pappy & Company Barrel Aged Pure Maple Syrup. They also shared with us this recipe where they used the syrup in the marinade as well as the apple finishing sauce.

Of course we all know these are a favorite for Sunday morning pancakes and waffles, but we lately we've been putting our maple syrup to work for Sunday Suppers. Here is a great recipe that is sure to be a crowd pleaser for the whole gang. Enjoy!

Sous Vide Maple-Rosemary Pork Tenderloin with Apples

Serve 4


  • 1 (1-pound) pork tenderloin
  • 1 tablespoon chopped fresh rosemary, plus one small sprig
  • 2 tablespoons Pappy & Company Bourbon Barrel Aged Pure Maple Syrup
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 golden delicious apple, diced
  • 1 small shallot, thinly sliced
  • 1/4 cup chicken broth, vegetable broth, or water
  • 1/2 teaspoon apple cider vinegar, plus more to taste


      1. Set the Sous Vide cooker to 135ºF (57ºC).
      2. Trim off the skin from the pork tenderloin. If the tenderloin is longer than 10 inches, slice in half cross-wise.
      3. Combine chopped rosemary, 1 tablespoon of Pappy & Company Pure Maple Syrup, ground pepper, and 1 teaspoon salt in a small bowl. Rub mixture on all sides of the tenderloin.
      4. Transfer tenderloin to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
      5. Place bag in the water bath and set the timer for 2 hours.

      Finishing Steps

      1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels. Reserve cooking liquid in the bag.
      2. Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork. Sear until well-browned on all sides, 3 to 5 minutes total. Transfer to a cutting board and cover to keep warm.
      3. Reduce the heat under the skillet to medium and add the apple, shallot, remaining tablespoon of Pappy & Company Pure Maple Syrup and rosemary sprig. Season with salt.
      4. Sauté apple mixture until golden brown, 2 to 3 minutes. Add the broth, vinegar, and reserved cooking liquid from the bag. Bring to a simmer and cook until liquid is almost completely reduced and apples are fully softened, 3 to 5 minutes. Season to taste with salt and vinegar.
      5. Slice tenderloin into medallions and serve with apples.

      Have a great recipe you would like to share with us? Be sure to email us at and we'd love to share it with our followers @PappyandCo.

      Adapted from: