Maple Mustard Pork Tenderloin – Sweet, Savory & Juicy
Elevate dinner with this Maple Mustard Pork Tenderloin! Tender, juicy pork is coated in a sweet and tangy maple mustard glaze, then roasted to perfection. Perfect for weeknight dinners, meal prep, or special occasions, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. Quick, easy, and packed with flavor!
Equipment
- Oven
- Oven-safe skillet or frying pan
- Mixing bowls
- Whisk or fork
- Measuring Cups and Spoons
- Meat thermometer
- Tongs or spatula
- Small bowl (for glaze)
Ingredients
Pork Tenderloin:
- 1–1.5 lbs pork tenderloin
- Salt and pepper, to taste
- 1–2 tsp olive oil or neutral cooking oil
Maple Mustard Glaze:
- ½ cup pure maple syrup
- 2–3 tbsp Dijon or whole-grain mustard
- 1–2 tsp apple cider vinegar (optional)
- 1 garlic clove, minced (optional)
- Fresh herbs, such as thyme or rosemary, for garnish
Optional Mix-ins:
- Extra mustard or maple syrup for basting
Instructions
- Preheat oven to 400°F (200°C).
- Prepare pork: Trim tenderloin and season with salt and pepper. Let sit at room temperature for 20–30 minutes.
- Sear pork: Heat oil in an oven-safe skillet over medium-high heat. Sear pork on all sides for 2–3 minutes until golden brown.
- Make glaze: In a small bowl, whisk together maple syrup, mustard, and optional vinegar/garlic. Adjust sweetness or tanginess to taste.
- Roast pork: Brush glaze over pork and transfer skillet to preheated oven. Roast 15–20 minutes, until internal temperature reaches 145°F (63°C).
- Glaze during roasting: Optional—apply additional glaze every 5 minutes for a thicker, caramelized coating.
- Rest meat: Remove from oven and tent with foil for 5–10 minutes.
- Slice and serve: Cut pork into medallions, drizzle with remaining glaze, and garnish with fresh herbs.
Notes
- Pork loin can be used instead of tenderloin, but adjust roasting times accordingly.
- Marinating enhances flavor, but quick basting is a faster option.
- Glaze can be prepared in advance and stored in the fridge up to one week.
- Use a meat thermometer for precise cooking and rest the meat to retain juices.
- Pair with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.