Oven-Baked Maple Mustard Pork Tenderloin
A juicy, tender pork tenderloin coated in a sweet and tangy maple-mustard glaze, then roasted in the oven until perfectly caramelized. This easy dinner is elegant enough for guests but simple enough for a weeknight meal.
Ingredients
1 to 1Β½ lb pork tenderloin
2 tbsp Dijon mustard
2 tbsp whole-grain mustard (optional)
ΒΌ cup pure maple syrup
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp fresh rosemary or thyme, chopped
Β½ tsp salt
Β½ tsp black pepper
Optional: pinch of smoked paprika or red pepper flakes
Instructions
Preheat your oven to 400Β°F (200Β°C).
Pat the pork tenderloin dry using paper towels. This helps the outside brown nicely while roasting.
In a small bowl, whisk together:
Dijon mustard
whole-grain mustard
maple syrup
garlic
olive oil
apple cider vinegar
rosemary or thyme
salt and pepper
Rub or brush the maple mustard mixture all over the pork tenderloin until evenly coated.
Heat an oven-safe skillet over medium-high heat. Sear the pork for about 2β3 minutes per side until golden brown. This step locks in flavor and creates a delicious crust.
Transfer the skillet to the oven and roast for 15β20 minutes, or until the internal temperature reaches:
Remove from the oven and let the pork rest for 5β10 minutes before slicing. Resting keeps the meat juicy.
Slice into medallions and spoon any extra glaze from the pan over the top before serving.
Serving Ideas
This pork tenderloin pairs perfectly with:
Roasted potatoes
Garlic green beans
Mashed sweet potatoes
Brussels sprouts
Rice or buttered noodles
Tips
Do not overcook pork tenderloin β it stays most tender at 145Β°F.
For extra caramelization, broil for the final 2 minutes.
A cast-iron skillet works especially well for this recipe.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the pork tender and juicy.
Recipe inspiration and cooking methods adapted from multiple maple-mustard pork tenderloin recipes.
