This Maple Mustard Pork Tenderloin is the kind of dinner that feels impressive but is surprisingly simple to make. A perfectly seared pork tenderloin is coated in a sweet and tangy maple Dijon glaze, then roasted until tender and juicy. The glaze combines pure maple syrup, Dijon mustard, garlic, and a touch of Sriracha for a balance of sweetness, savory depth, and mild heat. Finished with a drizzle of extra glaze and fresh parsley, it’s a flavorful main dish that works just as well for a weeknight meal as it does for a special dinner. Serve it over mashed potatoes for a full meal!
Why Maple and Mustard Work So Well
The combination of maple syrup and Dijon mustard creates a perfect balance of sweet and tangy flavors. Maple syrup adds natural sweetness that complements pork beautifully, while Dijon mustard brings a gentle sharpness that keeps the glaze from tasting overly sweet. Soy sauce adds a savory note that deepens the flavor, while a splash of apple cider vinegar brightens the glaze and balances the richness of the pork.
Choosing the Best Pork Tenderloin
Pork tenderloin is different from pork loin. Tenderloin is smaller, more tender, and cooks much faster. Look for a tenderloin that is around 1 to 1½ pounds. Trimming away any excess silver skin before cooking helps the meat stay tender and allows the seasoning to better penetrate the surface. Cooking the pork to an internal temperature of 145°F ensures it stays juicy while remaining perfectly safe to eat.
Tips for the Best Pork Tenderloin
- Pat the pork dry before seasoning to help the spices stick and to achieve a better sear.
- Searing the tenderloin before roasting builds flavor and creates a beautiful golden crust.
- Let the pork rest for several minutes after cooking. This allows the juices to redistribute so the slices stay moist and tender.
- Saving a little of the glaze to drizzle over the sliced pork at the end adds an extra boost of flavor.
Storage Tips
Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, warm the sliced pork gently in a skillet over medium-low heat or in the microwave. Adding a spoonful of the reserved glaze can help keep the pork moist when reheating.
Maple Mustard Pork Tenderloin
Ingredients
Maple Mustard Glaze
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, minced
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
Pork
- 1.5 pounds pork tenderloin, trimmed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- Chopped fresh parsley, for garnish
Instructions
Maple Mustard Glaze
- Preheat the oven to 400°F.
- In a small saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
- Stir in the maple syrup, Dijon mustard, Sriracha, soy sauce, and apple cider vinegar. Whisk until combined.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the glaze slightly thickens. You should have about ½ cup of glaze. Remove from heat and set aside.
Pork
- Pat the pork tenderloin dry with paper towels.
- In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over the pork.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, sear the pork on all sides until golden brown, about 2-3 minutes per side.
- Brush the pork with most of the prepared glaze, reserving about 3 tablespoons for serving.
- Transfer the skillet to the oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F.
- Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 5-10 minutes.
- Slice the pork into medallions, drizzle with the reserved glaze, and garnish with chopped parsley before serving.
This recipe was inspired by Maple Dijon Pork Tenderloin on iamhomesteader.com
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