Maple Mustard Pork Tenderloin Recipe

Maple mustard pork tenderloin

The Spruce / Diana Rattray

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
282 Calories
9g Fat
19g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 282
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 83mg 28%
Sodium 367mg 16%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 16g
Protein 30g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 1mg 8%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this recipe, Creole mustard and maple syrup make a quick glaze and sauce for this lean and delicious pork tenderloin. You can use a simple seasoning of salt and pepper, or select a grill seasoning blend for chicken or pork—like Kickin' Chicken—to take it up a notch. It is such an easy dish to put together too! Just sprinkle on the seasoning blend that you desire to use, sear the pork, brush on the syrup and mustard mixture, then roast. 

This dish is a great meal for any night of the week, and it's special enough for a weekend dinner. Enjoy it with your favorite sides, such as creamy mashed potatoes, steamed green beans or roasted butternut squash, and homemade dinner rolls. 


  • 1 to 1 1/2 pounds pork tenderloin

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 to 2 tablespoons olive oil, or enough to coat the pan

  • 1/2 cup pure maple syrup

  • 3 tablespoons Dijon mustard

Steps to Make It

  1. Gather the ingredients.

  2. Line a baking dish with nonstick foil. Heat oven to 350 F.

  3. Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.

  4. In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.

  5. Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 145 F on an instant-read thermometer in the thickest part of a tenderloin.

  6. Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.

  7. Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.

Recipe Variation

  • Instead of salt and pepper, use a grill seasoning blend for chicken or pork.
  • If you don't have Creole mustard, use a whole-grain mustard or spicy brown mustard.

How to Store

Leftover pork tenderloin can be wrapped tightly in aluminum foil or placed in an airtight container and kept in the refrigerator for three to four days.

It can also be frozen in a freezer-safe container for up to three months. Or slice it in individual portions and wrap tightly in foil and place in a freezer-safe zip bag or container to freeze.

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