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–+ servings

Simple Maple Mustard Oven-Baked Pork Tenderloin

The Maple Mustard Pork Tenderloin for Busy Nights is a sweet, tangy, weeknight-friendly pork tenderloin roasted with a simple maple mustard pan sauce. It feels special enough for company but comes together easily with one whisked sauce poured right over the pork.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 1/2 to 2 pounds pork tenderloin usually 1 or 2 pieces, trimmed if needed
  • 1/4 cup pure maple syrup use the real stuff, not pancake syrup
  • 2 tablespoons whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil optional, helps the pork brown nicely
  • 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon kosher salt plus a pinch more for the pork if needed
  • 1/2 teaspoon black pepper optional and to taste
  • cooking spray or extra oil for greasing the pan

Instructions
 

  • Heat the oven to 400°F and lightly grease a roasting pan or a 9-by-13-inch baking dish with cooking spray or a little oil.
  • Pat the pork tenderloin dry with paper towels, trim away any silver skin with a small sharp knife, and set the tenderloin in the middle of the prepared pan.
  • In a medium bowl, whisk together the maple syrup, whole grain mustard, apple cider vinegar, olive oil if using, rosemary, salt, and black pepper until the sauce is thick but pourable.
  • Slowly pour the sauce all over the pork, coating the top and sides, then use a spoon to scoop any sauce from the bottom of the pan back over the tenderloin.
  • Let the pork sit in the sauce for 5 to 10 minutes while the oven finishes heating.
  • Bake for 20 to 25 minutes, spooning some of the pan sauce over the pork about halfway through, until the thickest part reaches 145°F on a meat thermometer.
  • Remove the pan from the oven, loosely tent the pork with foil, and let it rest in the pan for 5 to 10 minutes so the juices settle back in.
  • Slice the pork into medallions about 1/2 inch thick, spoon the warm maple mustard sauce from the pan over the top, and serve with any extra sauce.

Notes

Store leftover pork in a covered container in the refrigerator for a few days, preferably with some sauce spooned over it to keep it from drying out. Reheat slices gently with a little sauce in a low oven or with a brief microwave warm-up; avoid overheating, as pork tenderloin can dry out quickly.

Nutrition

Calories: 350kcal
Keyword maple mustard pork, maple mustard sauce, pork tenderloin, roasted pork tenderloin, The Maple Mustard Pork Tenderloin for Busy Nights, weeknight dinner
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