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Home » Recipes » Main Dishes

Maple Mustard Pork Tenderloin

Square headshot image of Family Food on the Table's Kathryn Doherty.
By Kathryn Doherty · Modified: Mar 5, 2025 · Published: Feb 5, 2015 · This post may contain affiliate links
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Roasted maple mustard pork tenderloin is easy to prepare, just a few ingredients, and comes out incredibly flavorful and tender.

A roasted pork tenderloin sliced and served on a plate with a maple mustard sauce drizzled over top.


 

Sometimes I need both my hands for something else at dinnertime.

Tricky, but not impossible. I've made many a dinner while holding a baby (even once while nursing a baby) and of course, like you, I'm adept at balancing a cocktail or wine glass while moving pans and stirring pots.

But there's always days when you really need your dinner to take care of itself. No attention required. Unlike some little ones I might have nipping at my ankles!

Plus, who can't use another great, go-to pork recipe?

Pork tenderloin makes such a delicious and healthy entree. I always buy them on sale and end up with 4. (It's buy one, get one and each is a package of two.) I use one right away and save the others in my freezer.

To prep them for the freezer, just trim the fat, get her cleaned up, wrap in plastic wrap and wrap again in aluminum foil. Label and pop in your freezer so it's ready to go another night.

We love Instant Pot pork tenderloin, balsamic pork tenderloin with thyme and also doing it on the grill.

A sliced roasted pork tenderloin arranged on a plate with a maple mustard sauce drizzled on top and in a bowl to the side.

Today though is a long time easy favorite.

This maple-mustard pork tenderloin is a quick and easy way to prepare pork, and it turns out so very delicious every time!

I've used fresh thyme here but I've also made this with dried thyme before, since I always have it in my pantry. (See notes below.)

You could also substitute rosemary. It's pretty forgiving, which is why I go back to this recipe again and again.

A trimmed and seasoned raw pork tenderloin on a foil lined baking sheet with a bowl of a mustard rosemary sauce to the side.
A foil lined baking sheet with a pork tenderloin topped with a maple mustard sauce with rosemary.
Separate baking pans laid out, one with cubed sweet potatoes, one with a mix of chopped onions, zucchini, squash and red bell pepper and one with a pork tenderloin.
Separate baking pans laid out, one with roasted sweet potatoes, one with a mix of roasted onions, zucchini, squash and red bell pepper and one with a pork tenderloin in a mustard sauce.

As you can see, I like to serve it with roasted sweet potatoes and roasted veggies. They all cook in the oven at 400 degrees so it works well to just add a few more pans. It's a fix it and forget it type of meal. 

Below I've included the game plan if you want to do this whole combo and not just the pork by itself.

Let's also tackle a few notes on the recipe. (Feel free to scroll down to the recipe card if you'd rather.)

Ingredient Notes

  • Pork tenderloin - Make sure not to overcook the pork! Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before slicing it.
  • Dijon mustard - This adds the best flavor and balance for the recipe; I don't recommend substituting yellow mustard.
  • Coarse mustard - I love the texture the coarse grain mustard adds, but if you don't have any, it's fine to use extra Dijon mustard.
  • Maple syrup - Make sure to use real, pure maple syrup, not a pancake syrup.
  • Herbs - You can use either fresh thyme or fresh rosemary for the herbs in this sauce mixture. You can also substitute dried thyme or rosemary if needed in a pinch.
A dinner plate with sliced pork with a mustard sauce on top alongside a pile of roasted sweet potatoes and a pile of mixed roasted veggies.

Here's the game plan for making the maple-mustard pork tenderloin plus sweet potatoes and roasted veggies.

  1. Preheat the oven to 400.
  2. Wash, peel and dice the sweet potatoes. Season with olive oil, salt and pepper and put in the oven once it's to temperature. They will roast for 30-40 minutes total. 
  3. After you've started the sweet potatoes in the oven, get the pork ready. Mix the mustard mixture and slather it on the pork in the pan.
  4. Next, chop the remaining veggies (use whatever you have in your fridge - mushrooms, zucchini, squash, peppers, onion, etc.) and get them on another pan. Season with olive oil, salt, pepper and Italian seasoning.
  5. Once the sweet potatoes have been in for about 10-15 minutes, give them a little shake and put the pork and the veggies in the oven. In about 20-25 minutes, dinner is served.

Go have a glass of wine while you wait. 

Weeknight dinners have nothing on you!

Last thing, what to do with any leftovers.

Leftover pork, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Slice then reheat (along with the sauce) in a small skillet or in the microwave until warmed through.

I hope you give this a try for a new easy pork tenderloin recipe the whole family is going to love!

Enjoy!

XO,

Kathryn

A roasted pork tenderloin sliced and served on a plate with a maple mustard sauce drizzled over top.
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3.94 from 48 votes

Maple Mustard Pork Tenderloin

Roasted maple mustard pork tenderloin is easy to prepare, just a few ingredients, and comes out incredibly flavorful and tender.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Yield: 3 -4 servings

Ingredients

  • 1 1- lb. pork tenderloin, trimmed
  • 1 ½ tablespoon Dijon mustard
  • ½ tablespoon coarse mustard (or more Dijon)
  • 2 tablespoon pure maple syrup
  • 1 tablespoon fresh thyme or rosemary, chopped (or sub 1 teaspoon dried thyme or rosemary)
  • salt and pepper, to taste

Instructions

  • Preheat oven to 400.
  • Line a baking sheet with tin foil for easy cleanup. Spray with cooking spray.
  • Mix Dijon mustard, coarse mustard, maple syrup and thyme in a small bowl.
  • Place pork tenderloin on prepared baking sheet and season with salt and pepper.
  • Rub mustard mixture over pork tenderloin, reserving about a tablespoon of the mustard mixture to drizzle over the pork before serving.
  • Put pork tenderloin in oven and roast at 400 for about 18-20 minutes, or until the internal temp reaches 145.
  • Let the pork rest for 5 minutes, then slice, drizzle with the reserved sauce and enjoy!

Notes

Pork tenderloin - Make sure not to overcook the pork! Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before slicing it.
I highly recommend using a meat thermometer to check the temperature of your pork.
Dijon mustard - This adds the best flavor and balance for the recipe; I don't recommend substituting yellow mustard.
Coarse mustard - I love the texture the coarse grain mustard adds, but if you don't have any, it's fine to use extra Dijon mustard.
Leftovers: Leftover pork, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Slice then reheat (along with the sauce) in a small skillet or in the microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 7g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 313mg | Fiber: 1g | Sugar: 6g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Comments

  1. Mel says

    August 22, 2017 at 12:09 am

    I made the tenderloin according to the recipes and it was moist and delicious. Will make this again! Thanks

    Reply
    • Kathryn says

      August 22, 2017 at 11:23 am

      I'm so glad to hear you enjoyed it Mel! It's a long-time favorite here!

      Reply
  2. Sabrina says

    September 13, 2017 at 6:27 pm

    I must say, I've made this a few times for the family. A winner in our house! Thank you for sharing a great dinner recipe we can add to our rotation! Simple and yummy!

    Reply
    • Kathryn says

      September 14, 2017 at 6:31 am

      I'm so happy to hear you and your family enjoyed it Sabrina! Thanks so much for sharing! 😊

      Reply
  3. Jane says

    July 30, 2018 at 6:43 pm

    Perfect! Definitely a keeper. I couldn't stop eating it. Thanks for sharing!

    Reply
    • Kathryn says

      July 31, 2018 at 8:02 pm

      Oh I'm so happy to hear you loved it Jane! Thanks so much for sharing! 🙂

      Reply
  4. Whitney says

    August 01, 2018 at 11:37 pm

    I hadn't made pork tenderloin in a long time and picked one up at the store - this recipe was so quick and absolutely delicious! Definitely one to make again!

    Reply
    • Kathryn says

      August 06, 2018 at 8:13 am

      I'm so happy to hear you enjoyed it Whitney! Thanks so much for sharing!

      Reply
  5. Anton G. says

    April 28, 2024 at 4:33 pm

    Very good and easy to make. Also very affordable. I will make this again. The leftovers even make a great sandwich.

    Reply
    • Kathryn Doherty says

      April 30, 2024 at 11:55 am

      I'm so glad you enjoyed it! Thank you for sharing!

      Reply
3.94 from 48 votes (48 ratings without comment)

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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