Ingredients
- 1 pork tenderloin (about 1 1/2 lb), silver skin removed
- 1/4 cup pure maple syrup
- 3 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Make the glaze. Whisk the maple syrup, Dijon, garlic, vinegar, and thyme in a small bowl.
- Sear the pork. Pat the tenderloin dry; season with salt and pepper. Heat the oil in an oven-safe skillet over medium-high and sear the pork 2-3 minutes per side until golden.
- Glaze it. Brush the pork generously with the maple-Dijon glaze.
- Roast. Transfer the skillet to a 400°F (200°C) oven and roast 12-15 minutes until the internal temperature reaches 145°F.
- Rest. Rest 5-10 minutes — the temperature will rise a few degrees and the juices redistribute.
- Slice and serve. Slice into medallions, drizzle with pan juices, and serve.
💡 Tenderloin smarts
Remove the silver skin (the shiny tough strip) — it does not render and stays chewy. A meat thermometer is non-negotiable here; 145°F plus a rest gives you blushing, juicy pork. Do not overcook past 150°F or it dries out fast.
Common questions
Can I use pork loin instead of tenderloin?
They are different cuts — tenderloin is smaller and more tender. Pork loin works but needs longer roasting; use a thermometer.
What temperature is pork done?
145°F with a 3-minute rest, per USDA. It will be slightly pink and juicy — that is correct.
Can I grill it instead?
Yes — sear over direct heat, then move to indirect heat to finish, brushing with glaze in the last few minutes.
What sides go with it?
Roasted sweet potatoes, garlicky green beans, or a simple apple slaw all love that maple-mustard glaze.
Love this recipe?
Save this maple Dijon pork tenderloin to your "Easy Dinner Recipes" board — a premium 30-minute fall weeknight.
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