I marinated a Maple Pork Tenderloin in a mustard-spiked glaze that caramelized into a glossy crust, revealing an unexpectedly perfect balance of sweet and tangy.
As I marinated the Maple Mustard Pork Tenderloin, the sweet aroma filled our kitchen, bringing my family together on a cozy Sunday evening. Laughter and stories flowed, and my partner’s smile made the effort worthwhile.
It felt like home. But it wasn’t only nostalgia, I wanted a dish that surprises you, not just comforts.
The sticky sweetness from pure maple syrup and the sharp lift of Dijon mustard wake the meat up, give it a little attitude, yet it’s oddly familiar. If you love Maple Pork Tenderloin or any good Marinated Pork Tenderloin, this one will make you want to linger a bit longer.
Ingredients
- Pork tenderloin: lean protein, little fat, great for weeknight dinners, stays tender
- Maple syrup: pure sweetness, adds depth and caramel notes, mostly simple sugars though
- Dijon mustard: tang, a little heat, low calorie punch of flavor, helps emulsify
- Whole grain mustard: chunky seeds add texture, briny tang, contains small fiber boost
- Apple cider vinegar: bright acid, cuts sweetness, may aid digestion, light fruity note
- Garlic: savory aromatics, immune friendly, gives depth without extra calories or carbs
- Olive oil: healthy fats, helps sear and carry flavors, keeps meat moist
- Fresh thyme: herbal brightness, earthy aroma, little vitamin content but big flavor lift
Ingredient Quantities
- 1 1/2 to 2 pounds pork tenderloin trimmed
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves chopped or 1/2 tsp dried thyme
- 1/4 teaspoon crushed red pepper flakes optional
How to Make this
1. In a bowl whisk together 1/3 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp apple cider vinegar, 1 tbsp low sodium soy sauce, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp chopped fresh thyme (or 1/2 tsp dried) and 1/4 tsp crushed red pepper flakes if using; reserve about 1/4 cup of this marinade in a small container before you add the pork.
2. Put the 1 1/2 to 2 pound trimmed pork tenderloin in a zip top bag or shallow dish, pour the remaining marinade over it, massage the pork to coat it well, then refrigerate at least 30 minutes and up to overnight for best flavor.
3. Take the pork out of the fridge 20 to 30 minutes before cooking so it comes closer to room temp, this helps it cook evenly.
4. Preheat oven to 400 degrees F and heat an oven safe skillet over medium high heat, pat the pork dry with paper towels (this is important for a good sear), season very lightly if needed and sear the tenderloin on all sides about 2 to 3 minutes per side until golden brown, turning with tongs.
5. Transfer the skillet to the preheated oven and roast the pork until an instant read thermometer in the thickest part reads 145 degrees F, somewhere around 12 to 20 minutes depending on size.
6. While the pork roasts, put the reserved 1/4 cup marinade into a small saucepan, bring to a boil then simmer 3 to 5 minutes until slightly thickened and glossy; this kills any raw meat juices and makes a safe glaze.
7. When the pork hits about 140 to 143 degrees you can pull it, brush generously with the boiled glaze, tent loosely with foil and let rest 8 to 10 minutes (carryover heat will bring it to 145 and the juices will redistribute).
8. Slice the tenderloin across the grain into medallions about 1/2 inch thick, spoon more of the warm glaze over the slices.
9. Serve right away with extra thyme sprinkled on top, and a final pinch of crushed red pepper if you like a little kick.
Equipment Needed
1. Large mixing bowl and whisk (for the marinade)
2. Measuring cups and spoons
3. Small heatproof jar or container with lid (reserve 1/4 cup marinade)
4. Zip top bag or shallow dish for marinating
5. Paper towels (pat pork dry for a good sear)
6. Oven safe skillet, cast iron preferred
7. Tongs and a silicone or pastry brush (for turning and glazing)
8. Instant read thermometer (for accurate doneness)
9. Small saucepan (to boil and thicken the reserved glaze)
FAQ
Irresistible Maple Mustard Pork Tenderloin Recipe Substitutions and Variations
- Pure maple syrup: honey (same sweetness but different floral notes), agave nectar (less viscous, milder flavor), light brown sugar dissolved in 1 tbsp warm water (adds caramel depth)
- Dijon mustard: spicy brown mustard or yellow mustard plus a splash of white wine vinegar and a pinch of sugar (close heat and tang), whole grain mustard (more texture), honey mustard (milder, sweeter)
- Low sodium soy sauce: tamari (gluten free, same umami), coconut aminos (lower sodium, slightly sweeter), a small splash of Worcestershire plus a pinch of salt (deeper savory boost)
- Fresh thyme: dried thyme (use about 1/3 the amount), chopped rosemary (punchier, use less), oregano or marjoram (milder, Mediterranean vibe)
Pro Tips
1) Let it marinate longer if you can, even overnight, and flip the bag once or twice so the flavors soak in evenly. Don’t freak out if the surface looks dark from the syrup, thats normal.
2) Get your pan really hot and pat the pork dry right before it hits the heat — that crust makes a huge difference. Add a little high temp oil first, then a pat of butter and fresh thyme at the end and baste quick for better color and flavor.
3) Use an instant read thermometer and pull the pork a few degrees before your final temp so carryover does the rest. If you overcook it, you cant fix the dryness, but undercooking is easy to finish.
4) For a glossy, smooth glaze, strain the reserved boiled marinade and then reduce it a bit more until syrupy, or whisk in a knob of cold butter off the heat for shine. Let the pork rest while you do this so the juices dont run out when you slice.
Irresistible Maple Mustard Pork Tenderloin Recipe
I marinated a Maple Pork Tenderloin in a mustard-spiked glaze that caramelized into a glossy crust, revealing an unexpectedly perfect balance of sweet and tangy.
4
servings
395
kcal
Equipment: 1. Large mixing bowl and whisk (for the marinade)
2. Measuring cups and spoons
3. Small heatproof jar or container with lid (reserve 1/4 cup marinade)
4. Zip top bag or shallow dish for marinating
5. Paper towels (pat pork dry for a good sear)
6. Oven safe skillet, cast iron preferred
7. Tongs and a silicone or pastry brush (for turning and glazing)
8. Instant read thermometer (for accurate doneness)
9. Small saucepan (to boil and thicken the reserved glaze)
Ingredients
-
1 1/2 to 2 pounds pork tenderloin trimmed
-
1/3 cup pure maple syrup
-
2 tablespoons Dijon mustard
-
1 tablespoon whole grain mustard
-
1 tablespoon apple cider vinegar
-
1 tablespoon low sodium soy sauce
-
1 tablespoon olive oil
-
2 garlic cloves
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon fresh thyme leaves chopped or 1/2 tsp dried thyme
-
1/4 teaspoon crushed red pepper flakes optional
Directions
- In a bowl whisk together 1/3 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp apple cider vinegar, 1 tbsp low sodium soy sauce, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp chopped fresh thyme (or 1/2 tsp dried) and 1/4 tsp crushed red pepper flakes if using; reserve about 1/4 cup of this marinade in a small container before you add the pork.
- Put the 1 1/2 to 2 pound trimmed pork tenderloin in a zip top bag or shallow dish, pour the remaining marinade over it, massage the pork to coat it well, then refrigerate at least 30 minutes and up to overnight for best flavor.
- Take the pork out of the fridge 20 to 30 minutes before cooking so it comes closer to room temp, this helps it cook evenly.
- Preheat oven to 400 degrees F and heat an oven safe skillet over medium high heat, pat the pork dry with paper towels (this is important for a good sear), season very lightly if needed and sear the tenderloin on all sides about 2 to 3 minutes per side until golden brown, turning with tongs.
- Transfer the skillet to the preheated oven and roast the pork until an instant read thermometer in the thickest part reads 145 degrees F, somewhere around 12 to 20 minutes depending on size.
- While the pork roasts, put the reserved 1/4 cup marinade into a small saucepan, bring to a boil then simmer 3 to 5 minutes until slightly thickened and glossy; this kills any raw meat juices and makes a safe glaze.
- When the pork hits about 140 to 143 degrees you can pull it, brush generously with the boiled glaze, tent loosely with foil and let rest 8 to 10 minutes (carryover heat will bring it to 145 and the juices will redistribute).
- Slice the tenderloin across the grain into medallions about 1/2 inch thick, spoon more of the warm glaze over the slices.
- Serve right away with extra thyme sprinkled on top, and a final pinch of crushed red pepper if you like a little kick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 229g
- Total number of serves: 4
- Calories: 395kcal
- Fat: 13.4g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 8.45g
- Cholesterol: 139mg
- Sodium: 572mg
- Potassium: 857mg
- Carbohydrates: 18g
- Fiber: 0.5g
- Sugar: 17g
- Protein: 44g
- Vitamin A: 20IU
- Vitamin C: 1mg
- Calcium: 27mg
- Iron: 2mg
