Maple Mustard Glazed Pork Tenderloin (Print)
Roasted pork tenderloin with tangy maple-mustard glaze for a sweet, savory, and elegant main dish.
# Components:
→ Pork
01 - 1 pork tenderloin (approximately 1 lb), trimmed
→ Glaze
02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon whole grain mustard
05 - 1 tablespoon apple cider vinegar
06 - 1 tablespoon olive oil
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly oil a roasting pan.
02 - Whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, olive oil, minced garlic, salt, and pepper in a small mixing bowl.
03 - Pat the pork tenderloin dry with paper towels and position it on the prepared baking sheet.
04 - Brush pork thoroughly with half of the glaze mixture.
05 - Roast in the preheated oven for 15 minutes.
06 - Brush the tenderloin with remaining glaze.
07 - Continue roasting for 8 to 10 minutes, or until pork reaches an internal temperature of 145°F.
08 - Remove from oven, tent loosely with foil, and let rest for 5 minutes.
09 - Slice the rested pork and arrange on a serving platter. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- Uses simple pantry and fridge staples
- On the table in just over half an hour
- Naturally gluten free and easily adaptable for other diets
- Cleanup is easy with just one pan
02 -
- Naturally high in protein and low in carbs
- Freezes beautifully for meal prep
- Adaptable to a range of sides from potatoes to grains or salads
03 -
- Always let pork rest five minutes after roasting This allows the juices to redistribute through the meat for extra succulence
- Check doneness with a meat thermometer for perfect results every time
- If you want a bit more glaze make a double batch and simmer the extra on the stovetop to use as a sauce at the table