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Maple Mustard Pork Tenderloin
5 from 76 votes

Maple Mustard Pork Tenderloin

Maple Mustard Pork Tenderloin is a roasted pork tenderloin seasoned with a dried herb rub and finished with a pan sauce combining maple syrup, Dijon mustard, soy sauce, and garlic. The pork is seared then roasted to retain juiciness, offering a balance of savory herbs and sweet maple flavors enhanced by tangy mustard.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 196 kcal
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. 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
  1. Combine maple mustard sauce ingredients (soy sauce, garlic, maple syrup, mustard, salt and pepper) in a small bowl and set aside.
  2. 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
  1. Heat vegetable oil in a cast iron skillet, or other oven-safe skillet, over MED HIGH heat.  
  2. Once oil is hot, add pork and sear for about 2 minutes per side.  Set pork aside on a plate.
  3. 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.
  4. 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
  1. Brush pork with remaining sauce and broil on HIGH for 1-2 minutes, or until golden brown and sauce is caramelized and sticky.
  2. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 196

% 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.