This easy Maple Dijon Pork Tenderloin is extremely flavorful, sticky, juicy, and sweet. Ready in only 35 minutes, you can’t beat this dinner!
I can’t get enough of this Maple Dijon Pork Tenderloin. I love that it’s an affordable cut of meat, especially nowadays and I love that the whole family tears into it every time I make it. We rarely have leftovers, it’s that good.
It really is a show-stopping pork tenderloin recipe. So flavorful with only 9 common ingredients and it’s so moist once baked. No worrying about drying out the whole tenderloin.
You know I can be picky about pork sometimes, especially pork chops. Some people don’t know how to cook pork without drying it out.
But, guys, trust me, this pork tenderloin is so moist, juicy, and full of flavor. You’ll be ready to make it again for dinner next week!
Some of our other favorite pork recipes we have on our site include Baked Pork Chops and Rice, Smothered Pork Chops, and Mojo Pork Chops with Cilantro Sour Cream Rice.
WHY THIS RECIPE WORKS:
- 9 simple ingredients pull together to make this flavorful tenderloin that is fall apart fork tender.
- Dinner on the table in 35 minutes!
- This is baked so it is perfect all year long!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Real maple syrup
Dijon mustard
Light brown sugar
Apple cider vinegar
Garlic cloves
Kosher salt
Black pepper
Pork tenderloins
Vegetable oil
HOW TO MAKE MAPLE DIJON PORK TENDERLOIN, STEP BY STEP:
- Preheat the oven to 375°F. Line a sheet tray with foil and place a wire rack on top. Set aside.
- In a small saucepan whisk together the maple syrup, dijon, brown sugar, vinegar, garlic, salt, and pepper until smooth. Place over medium-low heat and bring it to a simmer, stirring occasionally. Let it simmer for about 10 minutes, stirring occasionally, until the glaze coats the back of a spoon.
- Pat the pork tenderloins dry with a paper towel.
- Season on all sides with salt and pepper. In a large skillet (I like to use cast iron) over medium-high heat, add the oil and sear the tenderloins on all sides until golden brown. This will only take a minute or so on each side.
- Place the pork tenderloins on the wire rack that is on top of the sheet tray.
- Brush the glaze all over the pork tenderloins and roast for 10 minutes. Brush again with the glaze, roast for an additional 5 minutes. Brush again with the glaze, by now you should have used it all, continue to roast for another 5 minutes or until the internal temperature reaches 145°F, or to your preferred temperature.
- Take the tray out of the oven and let the tenderloins rest for at least 10 minutes, you can cover them with foil if you are concerned they might cool off too much.
- Slice against the grain and serve.
HOW DO YOU KNOW WHEN YOUR GLAZE IS THICK ENOUGH?
You know it’s thick enough when you run your finger over the spoon and the glaze does not drip (be extremely careful if you try this method, IT’S INCREDIBLY HOT!)
DO I HAVE TO BROWN MY PORK TENDERLOIN BEFORE ROASTING?
Yes, in this recipe, I recommend browning it quickly. I like to use a cast iron skillet for this and it only takes about a minute on each side.
It’s not a long process. You don’t need to worry about cooking the pork in the middle, it’s okay for it to still be raw when you’re just browning the meat. It’ll cook when you roast it in the oven.
WHAT IF I DON’T HAVE A RACK?
I used a sheet pan with a rack to cook the tenderloin on. This ensures that it cooks evenly and thoroughly all the way through.
If you don’t have a roasting pan with a rack or a rack with a lined sheet pan, try lining a sheet pan with foil and using celery stalks to lift your pork off the foil so it can roast that way.
HOW TO STORE:
Leftover pork tenderloin can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.
Freeze leftovers in a freezer bag with excess air removed or container where it will keep for up to 3 months.
To defrost, remove from the freezer to the refrigerator overnight, you can warm back up in the oven with a splash of water to keep it moist until heated through.
TIPS AND TRICKS:
- If the glaze gets too thick to brush on the pork, just heat it up for a few seconds on the stove and it will loosen back up.
- Be aware that if you cover your pork with foil once removing it from the oven, it may continue to cook a little more with the heat being held with the pork. This may dry out your tenderloin a bit, so cover cautiously with foil.
- You can freeze leftovers if desired, see tips on how to do that above.
- If you want to add some herbs, try rosemary and thyme, but you don’t have to use a lot since the glaze provides so much flavor.
- No roasting rack, no problem! I shared how to roast it appropriately without one above. Scroll up to read more.
- Always use a meat thermometer to make sure your meat it cooked appropriately. Pork needs to reach 145 degrees F to be safe to consume.
Searching for a way to make that pork tenderloin that you got on sale? You must try this super juicy, super flavorful, Maple Dijon Pork Tenderloin!
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Maple Dijon Pork Tenderloin
Ingredients
For the glaze:
- ½ cup real maple syrup
- 2 tablespoons dijon mustard
- 2 tablespoons light brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the pork:
- 2 pork tenderloins about 1 pound each
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons vegetable oil
Instructions
- Preheat the oven to 375°F. Line a sheet tray with foil and place a wire rack on top. Set aside.
- In a small saucepan whisk together the maple syrup, dijon, brown sugar, vinegar, garlic, salt, and pepper until smooth. Place over medium-low heat and bring it to a simmer, stirring occasionally. Let it simmer for about 10 minutes, stirring occasionally, until the glaze coats the back of a spoon. You know it’s thick enough when you run your finger over the spoon and the glaze does not drip (be extremely careful if you try this method, HOT!).
- Pat the pork tenderloins dry with a paper towel.
- Season on all sides with salt and pepper. In a large skillet (I like to use cast iron) over medium-high heat, add the oil and sear the tenderloins on all sides until golden brown. This will only take a minute or so on each side.
- Place the pork tenderloins on the wire rack that is on top of the sheet tray.
- Brush the glaze all over the pork tenderloins and roast for 10 minutes. Brush again with the glaze, roast for an additional 5 minutes. Brush again with the glaze, by now you should have used it all, continue to roast for another 5 minutes or until the internal temperature reaches 145°F, or to your preferred temperature.
- Take the tray out of the oven and let the tenderloins rest for at least 10 minutes, you can cover them with foil if you are concerned they might cool off too much.
- Slice against the grain and serve.
Notes
- If the glaze gets too thick to brush on the pork, just heat it up for a few seconds on the stove and it will loosen back up.
- Be aware that if you cover your pork with foil once removing it from the oven, it may continue to cook a little more with the heat being held with the pork. This may dry out your tenderloin a bit, so cover cautiously with foil.
- You can freeze leftovers if desired, see tips on how to do that above.
- If you want to add some herbs, try rosemary and thyme, but you don’t have to use a lot since the glaze provides so much flavor.
- No roasting rack, no problem! I shared how to roast it appropriately without one above. Scroll up to read more.
- Always use a meat thermometer to make sure your meat it cooked appropriately. Pork needs to reach 145F to be safe to consume.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Vanessa Graves
Perfection! Thank you for another incredible recipe!