Maple Mustard Pork Tenderloin

Roasted maple mustard pork tenderloin is easy to prepare, just a few ingredients, and comes out incredibly flavorful and tender.

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.

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.

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.

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

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3.84 from 53 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

1x2x3x

Cook Mode

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

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