Maple Mustard Pork Tenderloin Recipe Perfect for Dinner

Posted on October 9, 2025

Maple Mustard Pork Tenderloin - featured image

The sweet aroma of maple syrup mingled with tangy mustard is a match made in culinary heaven—and let me tell you, this Maple Mustard Pork Tenderloin recipe is the perfect centerpiece for an unforgettable dinner. Whether you’re hosting a cozy family meal or need a quick but impressive dish for guests, this recipe delivers big on flavor with minimal fuss. Pork tenderloin is a favorite in my kitchen because of its versatility, and pairing it with the warm, rich notes of maple syrup and the sharp bite of mustard takes it to a whole new level.

I first tried this recipe after a holiday maple syrup haul, and it has since become a staple on my dinner table. It’s the ideal blend of sweet and savory, with just enough spice to keep things interesting. The best part? It comes together in under an hour, making it perfect for weeknights when you want something satisfying but don’t have hours to spend in the kitchen. Trust me, once you taste this dish, you’ll be making it on repeat—and your family will love you for it!

Why You’ll Love This Recipe

Quick & Easy: This Maple Mustard Pork Tenderloin cooks in just 30 minutes, leaving you plenty of time to relax.
Simple Ingredients: No fancy shopping trips required—most of these ingredients are pantry staples.
Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a special gathering, this dish shines.
Crowd-Pleaser: The balance of sweet, savory, and tangy flavors appeals to kids and adults alike.
Unbelievably Delicious: The caramelized glaze and tender pork create a melt-in-your-mouth experience.

This recipe stands out because of its perfectly balanced marinade that doubles as a glaze. The maple syrup caramelizes as the pork roasts, while the mustard adds a bold zing that complements the sweetness. It’s the kind of dish that you’ll want to share with friends, yet it’s easy enough to whip up on a busy evening. Plus, it’s versatile—you can easily adapt it to suit different tastes or dietary needs.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor without the fuss. Here’s what you’ll need:

Pork tenderloin: 1-2 pounds (trimmed of excess fat for even cooking).
Maple syrup: 1/4 cup (pure maple syrup works best for authentic sweetness).
Dijon mustard: 2 tablespoons (smooth and tangy).
Olive oil: 2 tablespoons (for searing and creating a rich crust).
Garlic: 2 cloves, minced (adds depth to the marinade).
Apple cider vinegar: 1 tablespoon (balances the sweetness beautifully).
Fresh thyme: 1 teaspoon, chopped (optional, but adds a nice herbal note).
Salt and black pepper: To taste (for seasoning the pork).

These ingredients work together to create a marinade and glaze that’s packed with flavor but doesn’t overwhelm the delicate taste of pork tenderloin. If you prefer a different herb or have dietary restrictions, I’ve included substitutions in the Variations section below.

Equipment Needed

Here’s a quick rundown of the tools you’ll need to make this recipe:

Cast iron skillet: Perfect for searing the pork and transferring it directly to the oven.
Small mixing bowl: For combining the marinade ingredients.
Meat thermometer: Ensures perfectly cooked pork every time.
Basting brush: Helps evenly apply the glaze.
Aluminum foil: For resting the pork before slicing.

If you don’t have a cast iron skillet, you can use any oven-safe skillet or pan. Just be sure it handles high heat well for the searing process.

Preparation Method

Preheat your oven: Set the oven to 375°F (190°C) to ensure it’s ready for roasting the pork.
Prepare the marinade: In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, thyme (if using), and a pinch of salt and pepper.
Season the pork: Rub the tenderloin generously with salt and black pepper, ensuring it’s evenly coated.
Sear the pork: Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Sear the pork on all sides until golden brown, approximately 2-3 minutes per side.
Apply the marinade: Brush half of the marinade over the pork tenderloin, reserving the rest for basting later.
Roast in the oven: Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Baste and finish: Halfway through roasting, brush the pork with the remaining marinade to create a glossy glaze.
Rest the pork: Remove the tenderloin from the oven and cover loosely with foil. Let it rest for 5-10 minutes to retain juices.
Slice and serve: Slice the pork into medallions and serve immediately, drizzled with any remaining glaze from the skillet.

Pro tip: If your skillet is smoking excessively during searing, lower the heat slightly to prevent burning the marinade. The caramelized bits in the skillet will add extra flavor to the final dish!

Cooking Tips & Techniques

Don’t skip the sear: Searing locks in the juices and creates a flavorful crust.
Use a meat thermometer: This is the best way to ensure your pork is cooked to perfection—145°F (63°C) is ideal.
Resting is key: Letting the pork rest allows the juices to redistribute, making each bite tender and juicy.
Don’t over-marinate: Pork tenderloin is delicate, so 30 minutes to 1 hour is plenty for marinating.
Double the glaze: If you like extra sauce, make a larger batch of the marinade and reserve some for serving.

These tips will help you avoid common mistakes, like dry pork or an uneven glaze. Trust me, once you master these techniques, you’ll never look back!

Variations & Adaptations

Gluten-Free Option: This recipe is naturally gluten-free, but confirm your mustard and vinegar are certified gluten-free.
Spicy Twist: Add 1 teaspoon of crushed red pepper flakes to the marinade for a subtle kick.
Herbaceous Flavor: Swap thyme for rosemary or sage for a different herbal profile.
Vegetarian Adaptation: Use the marinade on roasted vegetables like cauliflower steaks or portobello mushrooms for a plant-based entree.
Seasonal Swap: Replace maple syrup with honey or agave nectar if you prefer a lighter sweetness.

One of my personal favorite variations is adding a splash of orange juice to the marinade—it brightens the flavors and works beautifully for summer dinners!

Serving & Storage Suggestions

Maple Mustard Pork Tenderloin is best served warm, sliced into medallions. Here are some serving and storage tips:

Serving temperature: Serve hot, paired with roasted vegetables, mashed potatoes, or a fresh green salad.
Presentation: Drizzle any remaining glaze over the pork slices for extra flavor and garnish with fresh thyme.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the pork tightly in foil and freeze for up to 2 months.
Reheating: Warm slices in a skillet over low heat or in the oven at 300°F (150°C) until heated through.

As the flavors meld overnight, leftovers taste even better—perfect for sandwiches or salads!

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 4 servings):

Calories: 280
Protein: 26g
Fat: 12g
Carbohydrates: 14g
Sodium: 450mg

Pork tenderloin is a lean protein source, making it a great choice for those watching their fat intake. Maple syrup adds a natural sweetness without refined sugar, while mustard provides antioxidants and a tangy kick. This dish is gluten-free and can be adapted for various dietary needs.

Conclusion

This Maple Mustard Pork Tenderloin recipe is truly worth trying—it’s quick, flavorful, and versatile enough to suit any occasion. Whether you’re making it for a special dinner or a weeknight treat, it’s guaranteed to impress. Personally, I love how the sweetness of maple syrup pairs with the bold tang of mustard—it’s the kind of flavor combination that makes every bite feel indulgent.

If you give this recipe a try, let me know how it turns out! Share your adaptations in the comments or tag me on social media—I’d love to see your creations. So, grab your skillet and get cooking—you’ve got a delicious dinner waiting!

FAQs

Can I use pork loin instead of pork tenderloin?

Yes, but keep in mind that pork loin is larger and will require a longer cooking time. Adjust the marinade quantity accordingly.

Can I make this recipe ahead of time?

Absolutely! You can marinate the pork overnight for extra flavor, then cook it fresh the next day.

What can I serve with Maple Mustard Pork Tenderloin?

It pairs wonderfully with roasted vegetables, mashed potatoes, wild rice, or even a crisp green salad.

How do I prevent the pork from drying out?

Use a meat thermometer to ensure the pork is cooked to 145°F (63°C) and let it rest before slicing.

Can I use a different type of mustard?

Yes, you can use whole-grain mustard for a more textured glaze or yellow mustard for a milder flavor.

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