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Maple Dijon Pork Tenderloin
A maple Dijon pork tenderloin glazed with sweet maple and tangy mustard, roasted until juicy.
RECIPE AT A GLANCE
10
min
Active Time
35
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Maple and Dijon caramelize into a sweet-tangy glaze as the tenderloin roasts. Searing first gives it color before the glaze goes on.
Quick Fixes
Glaze burning: brush it on in the last 10 minutes.
Tenderloin dry: pull at 145°F and rest.
Ingredients
Protein
Seasoning
• ½ teaspoon black pepper
Sauce
• ¼ cup maple syrup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
Topping
How to Make It
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and season with salt and pepper.
3
Whisk maple syrup, Dijon, garlic, and soy sauce in a small bowl.
4
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
5
Brush with half the glaze, transfer to the oven, and roast 18 to 20 minutes until it reaches 145°F, brushing again halfway.
6
Rest 5 minutes.
7
Slice, drizzle with the remaining glaze, and top with parsley.
Store
Store up to 3 days.
Reheat
Reheat gently in a 325°F oven with a splash of broth.
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MORE READER FAVORITES
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Avo's Tip
Save some glaze to brush on after roasting for an extra glossy finish.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Do I use real maple syrup?
Yes, pure maple syrup gives the best flavor; pancake syrup is sweeter and thinner.
• What mustard works best?
Dijon for tang; whole-grain adds texture.
• What should I serve with it?
Roasted sweet potatoes, rice, or green beans.
Maple Dijon Pork Tenderloin
Ingredients
—
—
1 ½ lb pork tenderloin
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
2 tablespoons olive oil
—
—
¼ cup maple syrup
—
—
2 tablespoons Dijon mustard
—
—
2 cloves garlic, minced
—
—
1 tablespoon soy sauce
—
—
2 tablespoons chopped fresh parsley
Instructions
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and season with salt and pepper.
3
Whisk maple syrup, Dijon, garlic, and soy sauce in a small bowl.
4
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
5
Brush with half the glaze, transfer to the oven, and roast 18 to 20 minutes until it reaches 145°F, brushing again halfway.
6
Rest 5 minutes.
7
Slice, drizzle with the remaining glaze, and top with parsley.
10
min
active
35
min
total
4
servings
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