Maple Mustard Pork Tenderloin
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
196 kcal
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Course
Main Course
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Cuisine
American
Maple Mustard Pork Tenderloin
Description
This recipe starts by removing the silverskin from the pork tenderloin to prevent toughness. The pork is rubbed with a blend of dried oregano, rosemary, garlic powder, paprika, thyme, salt, and pepper. It is then seared in oil to develop a browned crust before roasting.
A skillet sauce is made by combining beef broth and scraping up browned bits from the pan, which is then reduced. The maple mustard sauce ingredients—maple syrup, soy sauce, Dijon mustard, garlic, salt, and pepper—are brushed onto the pork before roasting at 400°F, sealing in flavor and moisture.
The finished pork carries herbal aromatics, a mild sweetness from the maple, and a subtle tang from the mustard. It's suitable for slicing and serving with the pan sauce, garnished with fresh parsley. This tenderloin works well as an elegant main course.
Removing the silverskin beforehand is key to good texture, and leftovers can be stored refrigerated for 3-4 days. The maple mustard sauce and seasoning rub can be prepared ahead for convenience.
Ingredients
Pork
- 1 lb. pork tenderloin silver skin removed
- 2 Tbsp vegetable oil
- 1 tsp oregano dried
- 1 tsp rosemary dried
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp thyme dried
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup beef broth reduced sodium
Maple mustard sauce
- 3 Tbsp maple syrup real maple syrup is best
- 2 Tbsp soy sauce reduced sodium
- 2 Tbsp Dijon mustard creamy
- 3 cloves garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Garnish
- parsley minced, fresh
- pan drippings additional
Instructions
Prepare
- Preheat oven to 400°F. Remove silver skin of pork tenderloin (see the "chef tips" section below for information about this). Pat pork tenderloin very dry with paper towels.
Make the sauce and rub
- Combine maple mustard sauce ingredients (soy sauce, garlic, maple syrup, mustard, salt and pepper) in a small bowl and set aside.
- Combine dried oregano, rosemary, garlic powder, paprika, thyme, salt, and pepper in a small bowl, then rub into the pork, on all sides.
Sear and roast
- Heat vegetable oil in a cast iron skillet, or other oven-safe skillet, over MED HIGH heat.
- Once oil is hot, add pork and sear for about 2 minutes per side. Set pork aside on a plate.
- Add beef broth and scrape the bottom of the skillet with a wooden spoon, releasing any browned bits, cooking until the broth reduces by half.
- Add pork back to the skillet, brush pork with about half of the maple mustard sauce, then bake in the preheated oven for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers between 137 - 140°F.
Broil and finish
- Brush pork with remaining sauce and broil on HIGH for 1-2 minutes, or until golden brown and sauce is caramelized and sticky.
- Let pork rest for 5-10 minutes, then slice into 1/2” thick slices and sprinkle with minced parsley (if desired), and drizzle with pan juices.
Notes
- Removing the silverskin from the pork tenderloin is important to avoid chewy texture; use a sharp knife to carefully separate it before cooking.
- Leftover pork tenderloin should be stored in an airtight container in the refrigerator and used within 3 to 4 days for best freshness.
- The maple mustard sauce and seasoning rub can be prepared in advance and stored refrigerated or at room temperature respectively, easing meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 904mg | 38% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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