Description
A quick and easy weeknight dinner featuring pork tenderloin glazed with a sweet and savory mixture of pure maple syrup and Dijon mustard. This recipe balances tangy and rich flavors for a tender, juicy result in under 30 minutes.
Ingredients
Scale
- 1 to 1.5 lbs pork tenderloin (preferably two smaller ones)
- 1/2 cup pure maple syrup (dark amber preferred)
- 2 tablespoons Dijon mustard
- 2–4 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- Coarse kosher salt
- Freshly cracked black pepper
- Optional: Fresh thyme sprigs
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork tenderloins dry with paper towels and trim off any silver skin.
- Season the pork generously with salt and pepper on all sides.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and melted butter until emulsified.
- Place a roasting pan or baking dish in the oven to warm for 5 minutes (optional) or heat a skillet with oil over medium-high heat.
- Sear the pork in the hot skillet for 2-3 minutes on all sides until browned, or place directly in the warm baking dish.
- Pour half of the glaze over the pork and baste evenly.
- Roast in the oven for 15-20 minutes. After 10 minutes, brush on the remaining glaze.
- Check internal temperature with a meat thermometer; remove when it reaches 145°F (63°C).
- Remove from oven, tent loosely with aluminum foil, and let rest for 5-10 minutes.
- Slice into medallions and serve with remaining pan juices.
Notes
Ensure the pork is trimmed of silver skin to prevent curling. Do not overcook; aim for 145°F for juicy results. Letting the meat rest is crucial for retaining juices. If the glaze burns, tent with foil immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: One tenderloin slice
- Calories: 325
- Sugar: 26
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Protein: 25
Keywords: pork tenderloin, maple dijon, quick dinner, weeknight meals, sweet and savory, easy recipe, healthy pork