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Square image of sliced up tenderloin on plate with sides.
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5 from 1 vote

Maple Dijon Pork Tenderloin

This easy Maple Dijon Pork Tenderloin is extremely flavorful, sticky, juicy, and sweet. Ready in only 35 minutes, you can't beat this dinner!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 831kcal
Author: Tornadough Alli

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

  1. 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.
  2. 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.
  3. You can freeze leftovers if desired, see tips on how to do that above. 
  4. 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. 
  5. No roasting rack, no problem! I shared how to roast it appropriately without one above. Scroll up to read more.
  6. Always use a meat thermometer to make sure your meat it cooked appropriately. Pork needs to reach 145F to be safe to consume. 

Nutrition

Calories: 831kcal | Carbohydrates: 23g | Protein: 125g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 761mg | Potassium: 2457mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 6mg