Pork Tenderloin with Maple Mustard Sauce


Pork Tenderloin with Maple Mustard Sauce

For a special event this Pork Tenderloin with Maple Mustard Sauce dish will fill the bill. The Creole mustard and maple syrup makes a quick glaze and sauce for this tasty tenderloin.


  • About a 1 1/2 pound pork tenderloin
  • Salt and Pepper
  • 1 to 2 tablespoons of olive oil
  • 1/2 cup pure maple syrup
  • 3 tablespoons Dijon mustard


  • Spray a baking dish with a non-stick cooking spray.
  • Wash pork, trim excess fat and silver-skin and pat dry. Sprinkle liberally with the salt and pepper.
  • In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides.
  • Meanwhile, combine the syrup and mustard in a small bowl, whisking until smooth.
  • Arrange the pork in the baking dish and roast at 375 degrees F. for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 155 degrees F. on an instant read thermometer in the thickest part of the tenderloin. Meanwhile, heat the remainder of the sauce on the stovetop.
  • Let the pork rest for 10 minutes, then slice and drizzle with the remaining heated sauce.


Adapted from Diana Rattray, About.com.

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