Maple Mustard Glazed Pork Tenderloin

This Maple Mustard Glazed Pork Tenderloin is my secret for an elegant meal that feels special but is effortless to prepare on busy nights. The sweet tangy glaze caramelizes in the oven, wrapping juicy pork in layers of flavor. Whether you are cooking for family or impressing guests, this recipe always delivers smiles at the table.

The first time I made this was on a rushed weeknight before a family birthday dinner. It came out so beautiful and delicious that my mom still asks for it every time she visits.

Ingredients

• Pork tenderloin about one pound trimmed: Look for meat with a slight pink hue and minimal fat for tenderness
• Pure maple syrup: Lends sweetness and caramel notes Use real maple syrup for best depth
• Dijon mustard: Smooth heat blends seamlessly into the glaze Pick a good quality refrigerated brand
• Whole grain mustard: Adds texture and bursts of flavor Choose a mustard with visible seeds for contrast
• Apple cider vinegar: Brightens the glaze Opt for raw unfiltered if possible for natural fruitiness
• Olive oil: Helps the glaze coat the pork and keeps moisture in Use extra virgin for richer flavor
• Garlic clove minced: Delivers subtle pungency and depth Fresh garlic is best for fragrance
• Salt and freshly ground black pepper: Essential to balance the glaze and enhance natural pork flavors
• Fresh parsley chopped optional: Brings freshness and color at serving Use firm flat leaf parsley for the brightest finish

Instructions

Prepare Your Oven and Pan:

Preheat oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and set out a lined baking sheet or lightly oil a roasting pan This helps prevent sticking and makes cleanup simple

Mix the Maple Mustard Glaze:

In a small bowl whisk together maple syrup Dijon and whole grain mustards apple cider vinegar olive oil minced garlic salt and pepper Whisk until fully emulsified for smooth application

Prep the Pork:

Pat the pork tenderloin dry with paper towels Drying helps the glaze adhere and creates a better sear Place the pork on your prepared baking sheet

First Glaze:

Brush half of the glaze all over the pork coating every side for even flavor

Initial Roast:

Place pork in the hot oven and roast for fifteen minutes This starts the caramelization and seals in juices

Second Glaze:

Remove pork carefully from the oven and brush with the remaining glaze This boosts flavor and gives that glossy finish

Final Roast:

Return pork to oven and continue roasting for eight to ten more minutes Pork is ready when its internal temperature hits one hundred forty five degrees Fahrenheit or sixty three degrees Celsius for juicy results

Rest and Slice:

Remove pork from oven and tent loosely with foil Let it rest five minutes so juices settle Keeping the meat moist Slice into rounds for serving

Garnish and Serve:

Transfer pork to a serving platter Sprinkle with chopped parsley for color Serve immediately with sides of choice

Save

The pure maple syrup is my kitchen hero here Every time I open the bottle for this glaze I think of the first time I made it for my son's birthday dinner We could not believe something so simple tasted so elevated

Storage Tips

Keep leftovers sealed in an airtight container in the fridge for up to three days Slices are delicious reheated gently or even cold To reheat place slices in a covered dish with a spoonful of water or broth and warm in the oven at low temperature to prevent drying You can freeze cooked pork slices for up to two months Thaw overnight in the fridge and reheat as above

Ingredient Substitutions

Swap honey for the maple syrup for a slightly different type of sweetness Any mild vinegar like white wine or rice vinegar can replace apple cider vinegar if needed If you do not have whole grain mustard double up on Dijon

Serving Suggestions

Serve with roasted potatoes garlicky green beans or a simple arugula salad for balance For a heartier meal add a side of herbed rice or grain pilaf If you are hosting a dinner party garnish each plate with a lemon wedge and extra parsley

Cultural Notes

Pork tenderloin is celebrated in American kitchens for its speed and elegance Paired with maple and mustard it bridges traditions from both French and Canadian cuisine This glaze combination is a favorite across New England tables

Seasonal Adaptations

Use fresh peaches plums or apples in summer for a fruity pan sauce alongside the pork In colder months add root vegetables like carrots and parsnips to the roasting pan for a one pan meal Garnish with microgreens or spring herbs in April and May for extra freshness

Save

This is an elegant meal that never fails to please Try serving with your favorite seasonal sides for a beautiful finish.

Recipe FAQs

→ How do I know when the pork is cooked through?

Use a meat thermometer to check for an internal temperature of 145°F (63°C). Let it rest before slicing for best texture.

→ Can I marinate the pork in the glaze ahead of time?

Yes, marinating the pork in the glaze for up to 2 hours enhances its flavor and tenderness.

→ What sides pair well with this dish?

Roasted vegetables, mashed potatoes, or crisp green salads complement the sweet and tangy flavors nicely.

→ Is this dish suitable for gluten-free diets?

The ingredients are gluten-free, but verify all packaged labels to ensure safety for sensitive diners.

→ Can I substitute honey for maple syrup?

Honey can be used instead, offering a slightly different flavor profile while maintaining sweetness.

→ What tools do I need for preparation?

A baking sheet or roasting pan, mixing bowl, whisk, basting brush, meat thermometer, and sharp knife are recommended.