Maple Mustard Pork Tenderloin is a simple and tasty dish that brings together the sweetness of maple syrup and the tangy kick of mustard. The tender pork cooks up juicy and flavorful, coated in a sticky glaze that’s both comforting and exciting to your taste buds. It’s a great way to make a regular pork tenderloin feel special without too much fuss.
I love making this recipe when I want something a little different but still cozy. The combination of sweet and tangy feels like a warm hug on a plate, and it’s so easy to throw together on a busy weeknight. I usually let the tenderloin marinate a bit to soak up all that good flavor, which makes a big difference in how tasty it turns out.
This pork tenderloin goes great with simple sides like roasted veggies or mashed potatoes to soak up all that maple mustard sauce. I especially enjoy serving it with a fresh green salad to balance the rich flavors. It’s one of those meals that everyone at the table can enjoy, and I always get asked for seconds!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean, tender, and cooks quickly. If you can’t find pork tenderloin, pork loin is a good alternative but may need longer cooking. I prefer tenderloin for its juicy texture.
Dijon Mustard: Dijon adds a smooth, tangy flavor that balances the sweetness. If you like it milder, use yellow mustard or whole-grain mustard for some texture.
Maple Syrup: Pure maple syrup gives natural sweetness and depth. You can substitute with honey or agave nectar, but pure maple offers the best flavor match.
Thyme: Thyme adds an earthy note that pairs well with pork. Fresh is best, but dried works well too. Rosemary is a nice substitute if you prefer a stronger herb flavor.
How Do You Get the Pork Tenderloin Perfectly Juicy and Flavorful?
Searing and resting the pork are key steps:
- Searing: Heat your skillet until really hot before adding the pork. This seals in juices and creates a tasty crust. Don’t move the tenderloin too much while searing.
- Roasting: Finish in a hot oven to cook evenly. Use a meat thermometer for accuracy; 145°F ensures it’s safe but still juicy.
- Resting: Let the meat rest after cooking for at least 5 minutes. This lets juices settle inside the pork, keeping it moist when sliced.
Brushing the pork with the maple mustard glaze before searing and roasting also helps lock in flavors and gives a lovely caramelized finish.
Equipment You’ll Need
- Oven-safe skillet – I use this to sear the pork and finish it off in the oven without dirtying extra dishes.
- Meat thermometer – helps you reach the perfect 145°F for juicy, cooked pork every time.
- Mixing bowl – for whisking together the mustard glaze; a small one keeps things tidy.
- Kitchen tongs – easy for flipping and handling the hot pork without piercing the meat.
Flavor Variations & Add-Ins
- Swap thyme for rosemary or sage for different herb flavors that pair well with pork.
- Dice apple or pear and add to the pan during roasting for a sweet, fruity twist.
- Use honey or balsamic vinegar in place of maple syrup for a different sweetness profile.
- Mix in a touch of smoked paprika or cayenne pepper to add a smoky or spicy kick.
How to Make Maple Mustard Pork Tenderloin
Ingredients You’ll Need:
- 1 (1 to 1.5-pound) pork tenderloin
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup (preferably pure)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 15-20 minutes for cooking, plus 5-10 minutes resting time. Overall, plan for roughly 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Glaze and Pork:
Preheat your oven to 400°F (200°C). In a small bowl, whisk together Dijon mustard, maple syrup, minced garlic, olive oil, thyme, salt, and pepper until smooth. Pat the pork tenderloin dry with paper towels and place it on a plate or cutting board. Brush the maple mustard mixture all over the pork, coating it evenly.
2. Sear the Pork:
Heat a large oven-safe skillet over medium-high heat. When hot, carefully add the pork tenderloin. Sear it on all sides for 2 to 3 minutes per side, creating a nice golden-brown crust.
3. Roast and Finish:
Transfer the skillet with the pork to the preheated oven. Roast for about 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). Remove from oven and let it rest for 5 to 10 minutes before slicing. This helps the juices redistribute and keeps the meat juicy.
4. Serve:
Slice the pork tenderloin into about 1/2-inch thick pieces. Drizzle any pan juices over the slices for extra flavor. Garnish with fresh parsley if you like, and serve warm with your favorite side dishes.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and better texture.
How Should I Store Leftover Maple Mustard Pork Tenderloin?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the pork juicy.
Can I Prepare the Maple Mustard Glaze Ahead of Time?
Absolutely! You can mix the glaze up to a day in advance and refrigerate it. Just give it a good stir before brushing it on the pork.
What Are Some Good Side Dishes to Serve with This Pork Tenderloin?
Roasted vegetables, mashed potatoes, or a fresh green salad all pair wonderfully with the sweet and tangy flavors of this dish.
