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Weeknight • Pork

Maple Dijon Pork Tenderloin

A tender and juicy pork tenderloin coated in a sweet and tangy maple-Dijon glaze, perfect for any weeknight.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Maple Dijon Pork Tenderloin

Looking for an elegant yet easy dinner that comes together without a fuss? This Maple Dijon Pork Tenderloin is just the ticket! The sweet and tangy glaze caramelizes beautifully, locking in moisture and ensuring every bite is bursting with flavor. It's a quick roast that tastes like you spent hours in the kitchen, but only takes minutes of active prep!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs pork tenderloin
  • 1 tbsp olive oil
  • 1/4 cup real maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a small baking sheet or oven-safe dish with foil or parchment paper.

  2. Step 2

    Pat the pork tenderloin dry with paper towels. Trim any silver skin (a thin, silvery membrane) from the tenderloin using a small, sharp knife. Season pork all over with salt and pepper.

  3. Step 3

    In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme until well combined.

  4. Step 4

    Heat olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, browning it evenly all over.

  5. Step 5

    Remove skillet from heat. Pour about half of the maple-Dijon glaze over the seared pork tenderloin, brushing to coat evenly.

  6. Step 6

    Transfer the skillet (or the tenderloin into your prepared baking dish) to the preheated oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C). halfway through cooking, brush with the remaining glaze.

  7. Step 7

    Remove from oven, cover loosely with foil, and let rest for 5-10 minutes before slicing. Resting helps keep the pork tender and juicy.

  8. Step 8

    Slice into 1/2-inch thick medallions and serve immediately, drizzling with any pan juices.

Tips

  • To check for doneness without a thermometer, cut into the thickest part; it should be slightly pink in the center for juiciest results.
  • Pair this with roasted potatoes and green beans or a simple rice pilaf.
  • For an extra kick, a pinch of cayenne pepper can be added to the glaze.

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