A pork tenderloin is a quick-cooking and elegant cut of meat, but it can be tricky to get right. This recipe for Maple Mustard Pork Tenderloin solves that challenge, transforming a simple piece of meat into a sweet, savory, and incredibly juicy main course. The secret is in the two-step cooking process and a simple, irresistible glaze that caramelizes on the outside while keeping the inside perfectly moist.

This is a dish that feels special enough for a dinner party but is easy enough for a weeknight meal. The glaze is a beautiful balance of sweet maple syrup and tangy mustard, and it creates a rich, sticky coating that makes every bite unforgettable. Serve this with a side of roasted vegetables or creamy mashed potatoes for a comforting and complete meal.

Maple Mustard Pork Tenderloin

Sweet, Savory & Juicy!

Yields: 4 servings1

Prep time: 10 minutes2

Cook time: 20-25 minutes

Ingredients

  • 1 ¼ lbs pork tenderloin

  • 1 tablespoon olive oil

  • Salt and black pepper3

  • For the Maple Mustard Glaze:

    • ¼ cup maple syrup

    • 2 tablespoons Dijon mustard

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon garlic powder

Instructions

1. Prepare the Pork & Make the Glaze

  1. Preheat Oven: Preheat your oven to 400°F (200°C).4

  2. Make the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder. Set aside.

  3. Prepare the Pork: Pat the pork tenderloin completely dry with a paper towel.5 This is a crucial step for a good sear. Season it generously all over with salt and black pepper.

2. Sear the Pork

  1. Heat Skillet: Place an oven-safe skillet (cast iron works best) over medium-high heat.6 Add the olive oil and let it get hot.

  2. Sear: Place the seasoned pork tenderloin in the hot skillet.7 Sear it for 2-3 minutes per side, turning it to brown all four sides. The goal is a deep golden-brown crust.

3. Glaze and Finish in the Oven

  1. Add Glaze: Once the pork is seared, brush about half of the maple mustard glaze all over the tenderloin.8

  2. Transfer to Oven: Carefully transfer the entire skillet to the preheated oven.

  3. Cook: Bake for 10-15 minutes.

  4. Glaze Again: Halfway through the cooking time (about 5-7 minutes in), brush the remaining glaze over the pork.

  5. Check for Doneness: The pork is ready when a meat thermometer inserted into the thickest part reads 145°F (63°C) for a perfect medium-rare, or up to 160°F (71°C) for well-done.9

4. Rest and Serve

  1. Rest: Remove the pork tenderloin from the oven and transfer it to a cutting board.10 Let it rest for at least 5-10 minutes before slicing.11 This allows the juices to redistribute, ensuring a juicy result.

  2. Serve: Slice the pork tenderloin into thick rounds and serve immediately.

Pro-Tips for a Perfect Tenderloin

  • Don't Skip the Rest: Resting the meat is non-negotiable.12 If you slice it right away, all the juices will run out, and the pork will be dry.

  • The Right Temperature: The best way to guarantee a juicy tenderloin is to use a meat thermometer.13 Pulling it from the oven at 145°F is the secret to a tender, slightly pink interior.

  • Get a Good Sear: A hot skillet and dry pork are the keys to a perfect sear. Don't crowd the pan, and don't touch the meat until it's time to flip.

  • Make a Pan Sauce: After you've removed the pork, you can add a little bit of chicken broth to the hot skillet and scrape up all the delicious browned bits. This makes a great sauce to drizzle over the sliced pork.