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