Maple Mustard Pork Tenderloin

Maple mustard pork tenderloin
Maple and mustard glazed pork tenderloin. Diana Rattray
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 4 to 6 Servings
Ratings (4)

In this recipe, Creole mustard and maple syrup make a quick glaze and sauce for this lean and delicious pork tenderloin. This dish a great meal for any night of the week, and it's special enough for a weekend dinner.

If you don't have Creole mustard, use a whole grain mustard or spicy brown mustard.

What You'll Need

  • 1 to 1 1/2 pounds pork tenderloins
  • salt and pepper or a grill seasoning blend for chicken or pork (I used Kickin' Chicken)
  • 1 to 2 tablespoons olive oil, or enough to coat the pan
  • 1/2 cup pure maple syrup
  • 3 tablespoons Dijon mustard

How to Make It

  1. Line a baking dish with nonstick foil. Heat oven to 350 F.
  2. Rinse the pork tenderloin, trim excess fat and silver skin, and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
  3. 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.
  4. 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 155° on an instant-read thermometer in the thickest part of a tenderloin. Meanwhile, put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
  1. Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.

Pork Tenderloin Recipes to Try

Pork Tenderloin With Herb and Mustard Butter

Grilled Pork Tenderloin

Nutritional Guidelines (per serving)
Calories 444
Total Fat 22 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 116 mg
Sodium 202 mg
Carbohydrates 20 g
Dietary Fiber 0 g
Protein 39 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)