Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Spice-Rubbed Pork Tenderloin With Horseradish-Maple Glaze

Spice-Rubbed Pork Tenderloin With Horseradish-Maple Glaze

Provided by: Chef Bobby Flay
Served at: Mesa Grill

  • Type of Dish: Main Courses
  • Servings: 4
  • Cuisine: Southwestern
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


3 to 4 tablespoons olive oil
2 pork tenderloins (about 3/4 pound each)
Salt and freshly ground black pepper
1/4 cup Bobby Flay's Dry Rub for Steak & Ribs*
1/2 cup Bobby Flay's Horseradish Maple Glaze*

*Sauces should be available at Citarella, Garden of Eden, and Grace's Marketplace


Preheat the oven to 400 degrees. Heat the oil in a large ovenproof grill pan until it's smoking. Season the tenderloins with salt and pepper, and coat with the spice rub. Place the tenderloins on the grill pan, and cook for 3 minutes on one side until they're golden brown. Brush with some of the maple glaze, turn the tenderloins over, brush with more of the glaze, and continue cooking for 3 minutes. Place the pan in the oven for about 8 minutes or until the internal temperature of the pork reaches 150 degrees. Remove to a plate, brush with the remaining glaze, and allow to rest for 5 minutes before slicing. (Published 2000)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.