Maple Mustard Pork Tenderloin
This Maple Mustard Pork Tenderloin is a weeknight dinner hero that looks and tastes like something from a fine bistro. A silky glaze made from pure maple syrup, Dijon mustard, whole grain mustard, and garlic is seared onto the outside of a lean, tender pork loin, then caramelized to sticky, golden perfection in the oven. The result is juicy, flavor-packed pork with a gorgeous crust — ready in just 35 minutes from start to finish.
Equipment
- Oven-safe cast iron skillet or heavy oven-safe skillet 12-inch recommended
- Instant-read meat thermometer Essential for checking doneness at 145°F
- Small mixing bowl For preparing the glaze
- Whisk or fork For mixing the glaze
- Cutting board For slicing the rested pork
- Sharp chef's knife For trimming silverskin and slicing
- Tongs For turning the pork during searing
- Aluminum foil For tenting during rest and to prevent over-browning if needed
- Pastry brush or spoon For applying the glaze to the pork
Ingredients
For the Pork
- 2 pork tenderloins about 1 lb / 450g each, trimmed of silverskin
- 2 tablespoons olive oil divided; 30ml total
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
For the Maple Mustard Glaze
- 3 tablespoons pure maple syrup 45ml; Grade A Dark, Robust Taste recommended
- 2 tablespoons Dijon mustard 30ml
- 1 tablespoon whole grain mustard 15ml
- 3 cloves garlic minced; about 1 tablespoon
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
For Garnish (Optional)
- fresh rosemary or thyme sprigs optional, for serving
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, minced garlic, thyme, and smoked paprika until smooth; set aside.
- Pat the pork tenderloins very dry with paper towels, then remove the silverskin if present. Season all over with kosher salt and black pepper, then brush or spoon half of the glaze over the pork to coat all sides; reserve the rest.
- Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the tenderloins for 6 to 8 minutes total, turning every 2 minutes, until golden-brown on all sides.
- Brush the reserved glaze over the seared pork, then transfer the skillet directly to the oven. Roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Transfer the tenderloins to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice diagonally into 3/4-inch medallions and spoon over any pan drippings before serving.
Notes
- Always use an instant-read thermometer to check doneness. Pull the pork at 145°F (63°C) — it may look slightly pink inside, which is safe and ideal for juiciness.
- Pat the pork very dry before searing. Moisture on the surface will cause steaming instead of browning and you'll miss the golden crust.
- Remove the silverskin before cooking. It doesn't break down with heat and can cause the tenderloin to curl and become tough.
- Use real pure maple syrup, not pancake syrup. The depth of flavor and proper caramelization requires authentic maple syrup.
- For deeper flavor, marinate the glazed pork uncovered in the refrigerator for up to 24 hours before cooking.
- If the glaze starts to darken too quickly in the oven, tent loosely with foil to protect the surface while the pork finishes cooking.
- For a spicier version, stir 1 teaspoon of sriracha or 1/2 teaspoon of red pepper flakes into the glaze before applying.
- Leftovers keep refrigerated in an airtight container for 3 to 4 days, or frozen for up to 3 months. Reheat gently with a splash of broth to maintain moisture.
- This recipe also works on the grill — sear over direct heat, then finish over indirect heat with the lid closed to 145°F.
- Honey can be substituted 1:1 for the maple syrup if needed, though the flavor profile will be slightly different.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 12gProtein: 38gFat: 11gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gCholesterol: 110mgSodium: 380mgPotassium: 680mgSugar: 9gVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 12mg
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