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    Home » Meat

    Maple Mustard Pork Tenderloin

    Published: Nov 11, 2020 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    PIN for Pinterest - Maple Mustard Pork Tenderloin

    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!

    Maple Mustard Pork Tenderloin on a vintage serving platter with rosemary sprigs

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    A simple marinade

    There are only five ingredients in this marinade: maple syrup, stone ground mustard, garlic, olive oil, and rosemary.

    Ingredients for the marinade and sauce

    Marinating tips:

    • 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!
    pork tenderloin marinating in the maple mustard marinade

    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.

    Sear in the skillet, then put in the oven till meat is 145 degrees

    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.

    While the tenderloin rests, make the sauce with hard cider.

    See how easy that was?! And beautiful, too, no?

    Close up of Maple Mustard Pork Tenderloin

    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.

    A serving of Maple Mustard Pork Tenderloin

    Other recipes you might like:

    • Pork Chops with Maple Brandy Sauce
    • Chipotle Berry Pork Tenderloin
    • Pork Tenderloin with Cranberry Compote
    • Gluten-Free Fried Chicken Tenders
    • Classic Pecan Pie - NO corn syrup

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Featured Image - Maple Mustard Pork Tenderloin

    Maple Mustard Pork Tenderloin

    Tammy Circeo
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    If you are prepping the tenderloins for the freezer, freeze them with the marinade. As it thaws, the marinade flavors the meat wonderfully!
    Keyword pork, pork tenderloin
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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