Pork Tenderloin is one of my favorite cuts of meat. It is both tender and flavorful. Maple Mustard Pork Tenderloin is marinated with maple syrup and stone ground mustard and is a dish worthy of dinner guests, but quick enough to have on a weeknight. That is the type of recipe that I want in my repertoire!
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A simple marinade
- Coat the meat about an hour before cooking it.
- Turn it occasionally so all sides of the tenderloin have the same amount of time marinating.
- If you want to freeze the tenderloin for another meal, freeze it with the marinade. (Be sure to label the container!) As it thaws, the meat will soak up all the flavor of the marinade. Dinner will be easy!
Start by searing the pork tenderloin in a skillet, then pour the marinade into the pan, and put it in the oven to finish cooking. You can use a thermometer if you feel more comfortable. Set it for a finished temperature of 145°F, then let it rest for about 10 minutes. While it rests, the temperature will continue rising and will be just perfect to serve.
Making a pan sauce
This is my favorite way to create a sauce for a seared meat! It's so easy. For Maple Mustard Pork Tenderloin, I like to use hard apple cider to deglaze the pan. The maple syrup caramelizes so this is a great way to get all the tastiness in the sauce. The cider helps the syrup dissolve again and after it cooks down, I add a knob of butter and let it swirl till it melts.
See how easy that was?! And beautiful, too, no?
How to serve
The sauce is really good on rice, but it is delicious with Herb & Parmesan Crusted Sweet Potatoes or mashed sweet potatoes! For the dinner shown in the photo below, I only had red potatoes so I roasted those and sauteed some green beans.
Other recipes you might like:
Maple Mustard Pork Tenderloin
- 2 pork tenderloins about 2 pounds
- ¼ cup maple syrup
- 2 Tablespoons olive oil
- 2 Tablespoons stone-ground mustard
- 1 clove garlic chopped
- 2 teaspoons fresh rosemary needles chopped
- Sea salt and freshly ground pepper to season
- ¼ cup apple cider or apple brandy
- 2 Tablespoons butter
- Mix all of the marinade ingredients together and coat the pork tenderloins. Let it sit for at least an hour. (SEE NOTES)
- Heat oven to 400°F. Heat an oven-proof skillet over medium-high heat. When it is hot, add a little oil, then lift the tenderloin from the marinade and carefully place it in the pan. Sear on all sides, then place in the oven. Bake for about 20 minutes, until the internal temperature reaches 145°F. The timing will be determined by how large the tenderloins are.
- Take the meat out immediately at 145°F. Let it rest for about 10 minutes on a warmed platter.
- Reheat the pan on the stove, add the apple cider or apple brandy and deglaze the pan to get up all the browned bits. Reduce to where the cider or brandy is syrupy. Add the butter, turn the heat off, and swirl the butter to melt into the juice.
- Slice the meat into ½-inch slices, layer on the platter, and spoon the sauce over.
- Serve with potatoes or rice and a green vegetable.