Chef Emma Sullivan - Fine Dining Specialist
👨‍🍳 Fine Dining Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ Holiday Menu Expert

❤️ My Recipe Story

"This maple mustard pork tenderloin was inspired by autumn flavors and the desire to create an elegant yet approachable dish that works for both weeknight dinners and special occasions. The sweet-tangy glaze creates a beautiful caramelized coating that never fails to impress."

Emma specializes in creating restaurant-quality dishes that home cooks can master. Her focus on seasonal flavors and classic techniques ensures every recipe delivers exceptional results with accessible ingredients.

View All Mitchell's Recipes →
Sliced maple mustard glazed pork tenderloin with golden caramelized coating, garnished with fresh rosemary and served on a white platter

The Perfect Balance of Sweet and Savory

The magic of this recipe lies in the harmonious balance between pure maple syrup's natural sweetness and the sharp tang of Dijon mustard. This combination creates a complex flavor profile that enhances the pork's natural taste rather than overwhelming it.

Pork tenderloin is ideal for this preparation because its mild flavor and tender texture complement the bold glaze perfectly. The lean cut also benefits from the marinade, which helps keep it moist during the high-heat cooking process.

💡 Professional Tip

Let the pork come to room temperature before cooking for more even results. The internal temperature will continue to rise 5-10°F during resting, so remove from oven at 145°F for perfectly juicy results.

Frequently Asked Questions

Yes, you can marinate the pork up to 24 hours ahead. The glaze can also be made 2 days in advance and stored in the refrigerator. Just bring to room temperature before using.

You can sear in a regular skillet, then transfer the pork to a baking dish for roasting. Just be sure to scrape up any browned bits and add them to the baking dish for extra flavor.

Absolutely! Stone ground mustard works well, or you can use all Dijon if that's what you have. Yellow mustard will be milder, while horseradish mustard adds more heat.

Use an instant-read thermometer inserted into the thickest part. Pork tenderloin is safe and most flavorful at 145°F (63°C) internal temperature, followed by a 5-minute rest.

Apply the glaze during the last 8-10 minutes of cooking. If it starts to darken too quickly, tent with foil. The natural sugars need time to caramelize without burning.

Roasted root vegetables, mashed sweet potatoes, or wild rice pilaf complement the maple flavors beautifully. A simple green salad helps balance the richness.

Yes, but use two skillets or a larger roasting pan to avoid overcrowding. You may need to increase cooking time slightly, so rely on temperature rather than time.

Store sliced pork in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or use cold in salads and sandwiches where the firm texture works well.

Recipe Troubleshooting Guide

✅

Dry Pork

Problem: Pork tenderloin turns out dry despite following recipe

Solution: Don't overcook - pork is safe at 145°F. Use a meat thermometer and let it rest properly. Consider brining for 2-4 hours before marinating for extra moisture.

✅

Burnt Glaze

Problem: Maple glaze burns before pork is cooked through

Solution: Lower oven temperature to 400°F and tent with foil if browning too quickly. Apply glaze in the final 8-10 minutes only.

✅

Uneven Cooking

Problem: One end cooks faster than the other

Prevention: Fold the thin tail end under and secure with toothpicks to create even thickness. This ensures uniform cooking throughout.

✅

Bland Flavor

Problem: Pork lacks flavor despite marinating

Recovery: Marinate longer (up to 24 hours), make shallow cuts in the surface for better penetration, and ensure adequate salt in the marinade.

✅

Glaze Won't Stick

Problem: Glaze slides off the pork during cooking

Prevention: Pat pork completely dry before searing, and score the surface lightly. Apply glaze to hot pork so it begins to caramelize immediately.

✅

Flavor Balance Issues

Too Sweet: Add more Dijon mustard or a splash of apple cider vinegar

Too Salty: Balance with extra maple syrup or serve with a sweet side like roasted carrots

Bland: Increase garlic, add fresh herbs, or finish with a squeeze of lemon juice

Raw pork tenderloins with maple syrup, Dijon mustard, herbs and spices arranged on a marble cutting board for maple mustard glaze preparation

Selecting Quality Pork and Ingredients

Choose pork tenderloins that are uniform in size and pale pink in color. They should feel firm to the touch and have minimal silver skin, which can be easily trimmed if present. Fresh pork will have no off odors and should spring back when pressed lightly.

Pure maple syrup is essential for authentic flavor - avoid pancake syrup or artificial varieties. Grade A Dark Robust or Grade A Very Dark both work excellently, providing the deep maple flavor that makes this glaze special.

Essential Ingredient Notes

  • Pork Tenderloin: Look for tenderloins that weigh 340-450g each for even cooking. Remove any silver skin by sliding a sharp knife under it and pulling gently.
  • Maple Syrup Quality: Pure maple syrup creates better caramelization and more complex flavor than corn syrup-based alternatives. Store opened bottles in the refrigerator.
  • Mustard Selection: Combining smooth Dijon with whole grain mustard adds both flavor and texture. The seeds in whole grain mustard provide pleasant bursts of flavor.
Golden-brown seared pork tenderloin being brushed with maple mustard glaze in a cast iron skillet, showing the caramelization process

Mastering the Sear and Glaze Technique

The initial sear creates a flavorful crust that locks in juices and provides the foundation for the glaze to adhere. High heat is essential for proper browning, but don't rush this step - each side needs adequate time to develop color.

Timing the glaze application is crucial for success. Applied too early, it will burn; too late, and it won't have time to caramelize properly. The sweet spot is during the final 8-10 minutes of roasting when the pork is nearly done.

The Perfect Glaze

Apply glaze to the hot, seared pork so it begins caramelizing immediately. The residual heat helps the glaze adhere and develop that beautiful golden coating.

Juicy Maple Mustard Pork Tenderloin

Prep 15 min
Cook 30 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Pork

  • 80ml pure maple syrup
    Grade A Dark for best flavor
  • 45ml Dijon mustard
    Provides tangy base for glaze
  • 15ml whole grain mustard
    Adds texture and flavor depth
  • 30ml apple cider vinegar
    Balances sweetness with acidity
  • 3 cloves garlic, minced
    Fresh garlic adds aromatic depth
  • 1 tsp fresh thyme leaves
    Complements pork beautifully
  • 30g butter
    For basting and richness

For the Maple Mustard Glaze

  • 2 pork tenderloins (680g total)
    Choose uniform size for even cooking
  • 30ml olive oil
    For searing the pork
  • 1 tsp smoked paprika
    Adds color and mild smokiness
  • 1 tsp salt
    Essential for flavor development
  • 1/2 tsp black pepper
    Freshly ground preferred
  • 1/4 tsp cayenne pepper
    Optional heat to balance sweetness
  • Fresh rosemary sprigs
    For elegant garnish

Instructions

  1. Prepare Marinade

    In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, thyme, smoked paprika, salt, pepper, and cayenne. Reserve 60ml (1/4 cup) for glazing.

  2. Marinate Pork

    Pat pork tenderloins dry and place in a dish. Pour remaining marinade over pork, turning to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.

  3. Sear the Tenderloins

    Preheat oven to 425°F (220°C). Heat olive oil in an oven-safe skillet over medium-high heat. Remove pork from marinade and sear all sides until golden brown, about 2-3 minutes per side.

  4. Roast and Glaze

    Transfer skillet to oven and roast for 12-15 minutes. Remove and brush with reserved glaze. Add butter to pan and return to oven for 3-5 minutes until internal temperature reaches 145°F (63°C).

  5. Rest and Serve

    Remove from oven and let rest for 5 minutes. Slice into medallions, drizzle with pan juices, and garnish with fresh rosemary and flaky sea salt before serving.

Recipe Notes & Tips

Storage

Cooked pork keeps in the refrigerator for up to 3 days. Slice just before serving to maintain juiciness, and reheat gently in a low oven to prevent overcooking.

Serving Suggestions

Pairs beautifully with roasted root vegetables, wild rice, or mashed sweet potatoes. The sweet glaze also complements tart sides like cranberry sauce or apple slaw.

Variations

Try adding fresh herbs like rosemary or sage to the marinade, or substitute honey for half the maple syrup. A splash of bourbon in the glaze adds wonderful depth for special occasions.