How to Make Maple Mustard Pork Tenderloin
1. Preheat and Prep
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. This helps the glaze adhere and promotes better browning.
If the tenderloin has silver skin (a thin, silvery membrane), trim it off with a sharp knife for the most tender result.
2. Make the Maple Mustard Glaze
In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), garlic, olive oil, thyme, salt, and pepper.
The mixture should be smooth and glossy with a balanced sweet-savory aroma.
3. Sear for Extra Flavor (Optional but Recommended)
Heat a skillet over medium-high heat with a little oil. Sear the pork on all sides for 1–2 minutes per side until lightly browned.
This step adds depth and locks in juices—but if you’re short on time, you can skip it and go straight to baking.
4. Glaze and Bake
Place the pork in a baking dish or on a lined sheet pan. Brush generously with the maple mustard glaze, coating all sides.
Roast for 18–25 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
Halfway through baking, brush with more glaze for an extra glossy finish.
5. Rest Before Slicing
Remove the pork from the oven and let it rest for 5–10 minutes. This step keeps the juices from escaping when you slice it.
Slice into medallions and spoon any pan juices over the top.
What to Serve With It
This pork tenderloin plays well with:
-
Roasted sweet potatoes
-
Garlic mashed potatoes
-
Steamed green beans
-
Wild rice
-
A crisp apple salad
The sweet-savory glaze pairs beautifully with earthy or slightly tangy sides.
Tips for Perfect Pork Every Time
-
Use a meat thermometer—pork is best at 145°F, not overcooked.
-
Let it rest before slicing. Always.
-
Don’t overdo the maple syrup—balance is key.
-
For extra caramelization, broil for the final 2–3 minutes.
Final Thoughts
Simple Maple Mustard Oven-Baked Pork Tenderloin is proof that a short ingredient list can still deliver big flavor. It’s approachable enough for beginners, reliable enough for busy weeknights, and impressive enough to serve guests without breaking a sweat.
Sweet. Tangy. Tender. Effortless.
And once you make it, you’ll probably start wondering why you don’t cook pork tenderloin more often.
