Glazed Maple Mustard Pork

This glazed maple mustard pork tenderloin is a reliable go to when I want a simple but impressive dinner. The sweet stickiness of maple syrup combined with the tangy punch of Dijon mustard makes the pork shine without needing complicated techniques or long cooking times.

I discovered this recipe when I needed something quick for a weeknight dinner and it ended up being a favorite for special occasions too.

Ingredients

• Vegetable oil: lends a neutral base for searing your pork to a nice crust
• Kosher salt and black pepper: are essential for seasoning and bringing out flavor
• Pork tenderloin: is a lean and tender cut that cooks fairly quickly so it suits busy nights
• Garlic powder and minced fresh garlic: add aromatic depth
• Dried rosemary, thyme, and oregano: bring earthy herbal notes that complement pork well look for vibrant, fragrant herbs
• Paprika: adds a gentle smokiness and color use a sweet or mild paprika for balance
• Maple syrup: is the star of the glaze adding natural sweetness always choose pure maple syrup for authentic flavor
• Creamy Dijon mustard: gives a subtle sharpness that cuts through the sweetness and lifts the dish
• Reduced sodium beef broth: helps create a glossy pan sauce without overpowering saltiness
• Reduced sodium soy sauce: adds umami and complexity
• Minced fresh parsley: brings a fresh green burst at the end

Instructions

Preheat The Oven:

Set your oven to 400 degrees Fahrenheit so it reaches the right temperature by the time you finish prepping the pork. A hot oven ensures a nicely browned exterior and juicy inside.

Prep The Pork:

Carefully remove the silver skin from the tenderloin because it can be tough to chew. Then pat the pork very dry using paper towels to help it sear properly instead of steaming.

Mix The Glaze:

In a small bowl, combine the soy sauce, minced garlic, maple syrup, Dijon mustard, along with a pinch of kosher salt and black pepper. Stir well until smooth. This mixture will coat the pork and form a sticky, flavorful layer.

Season The Meat:

Sprinkle the pork tenderloin evenly on all sides with garlic powder, dried rosemary, thyme, oregano, paprika, kosher salt, and black pepper. Press the spices lightly into the meat so they stick well.

Sear The Pork:

Heat the vegetable oil in a skillet over medium-high heat until shimmering. Sear the pork tenderloin on all sides, about two to three minutes per side until it develops a golden-brown crust. This locks in juices and builds flavor.

Glaze And Roast:

Pour the glaze over the seared tenderloin, making sure it’s well coated. Transfer the skillet to the preheated oven and roast for 20 to 25 minutes. The pork should reach an internal temperature of 145 degrees Fahrenheit for safe and juicy results.

Make The Sauce:

Remove the pork and let it rest on a cutting board covered loosely with foil. Place the skillet back on the stove over medium heat and add the beef broth. Stir and scrape up any browned bits to make a luscious pan sauce. Simmer for a few minutes to reduce slightly.

Serve With Parsley:

Slice the pork into medallions and spoon the glaze and pan sauce over the top. Sprinkle generously with fresh minced parsley for aroma and vibrant color.

My favorite part is the maple syrup glaze which brings a cozy sweetness that reminds me of autumn dinners with family. I learned from experience that resting the pork after roasting makes all the difference in tenderness.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to keep the pork moist.

Ingredient Swaps

Honey can replace maple syrup if you prefer a different sweetness profile though it is a little less complex. Fresh herbs like thyme or rosemary can work instead of dried if you have them on hand just use three times the amount. Use chicken broth if beef broth is unavailable without a big flavor change.

Serving Ideas

Pair this pork tenderloin with roasted root vegetables like carrots and parsnips to stay in that warm flavor profile. Serve with a simple green salad dressed with lemon to balance the sweetness. Mashed potatoes or creamy polenta make for hearty comforting sides.

Finally, stirring the pan sauce helps scrape up all the delicious browned bits—the flavor gold.

Frequently Asked Recipe Questions

→ How can I ensure the pork stays juicy?

Remove the silver skin and pat the pork dry before seasoning. Let it come to room temperature to allow even cooking, and avoid overbaking to keep it tender.

→ What is the purpose of the maple syrup in the glaze?

Maple syrup adds sweetness and helps create a caramelized, glossy finish that balances the tang of Dijon mustard and savory herbs.

→ Can I substitute the herbs used in this dish?

Yes, you can adjust the herbs to your preference. Rosemary, thyme, and oregano provide a classic savory backdrop, but basil or tarragon can work for different flavor profiles.

→ Is beef broth necessary in the glaze?

Beef broth adds depth and umami to the glaze, enriching the overall flavor, but it can be replaced with vegetable broth or water if preferred.

→ What sides pair well with this pork tenderloin?

Roasted vegetables, garlic mashed potatoes, or a fresh green salad complement the rich flavors of the glazed pork tenderloin beautifully.