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Easy Maple Dijon Pork Tenderloin

Maple Dijon pork tenderloin is a quick, tender pork recipe made with maple syrup, Dijon mustard, garlic, butter, and a simple pan sauce. It is sweet, savoury, lightly tangy, and perfect for a weeknight dinner, a Sunday meal, or an easy recipe that still feels special.
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Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Durée totale 30 minutes
Catégorie Main Dish
Cuisine American, Canadian, French-inspired
Portions 6 portions
Calories 310 kcal

Ingrédients
  

  • 2 pork tenderloins about 1 lb each
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1/3 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard optional
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 garlic cloves finely minced
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional
  • Fresh parsley for serving

Instructions
 

  • Preheat the oven to 400°F.
  • Trim the silver skin from the pork tenderloins and pat them dry.
  • Season the pork with salt, pepper, and garlic powder.
  • Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat.
  • Sear the pork on all sides until browned, about 2 to 3 minutes per side.
  • In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, garlic, and chicken broth.
  • Pour the sauce into the skillet around the pork and scrape the bottom of the pan.
  • Transfer the skillet to the oven and bake for 12 to 16 minutes, or until the pork reaches 145°F in the thickest part.
  • Transfer the pork to a cutting board and rest for 5 to 10 minutes.
  • Simmer the sauce on the stove for 2 to 4 minutes. Add the cornstarch slurry if you want a thicker sauce.
  • Stir in the remaining 1 tablespoon butter.
  • Slice the pork into medallions and spoon the maple Dijon sauce over the top.

Notes

FAQ

Can I make maple Dijon pork tenderloin ahead of time?

Yes. Cook the pork, let it cool, and store it with the sauce in an airtight container. Reheat gently so the pork does not dry out. A covered skillet over low heat works better than a hot oven.

Can I marinate the pork first?

Yes. You can marinate the pork in half of the maple Dijon mixture for 30 minutes to 4 hours. Keep the other half separate for the sauce. Do not reuse marinade that touched raw pork unless it is fully boiled.

What temperature should pork tenderloin be cooked to?

Cook pork tenderloin to 145°F in the thickest part, then let it rest for 5 to 10 minutes before slicing.

Can I make this without an oven-safe skillet?

Yes. Sear the pork in a regular pan, then transfer it to a baking dish. Pour the sauce around it and bake. After cooking, simmer the sauce in the original pan or a small saucepan.

Is this recipe sweet?

It is lightly sweet, but not dessert-sweet. The Dijon mustard, vinegar, garlic, soy sauce, and broth balance the maple syrup.

Can I use this sauce on chicken?

Yes, this maple Dijon sauce also works with chicken thighs, chicken breasts, or even roasted vegetables. For chicken ideas, you can use the same flavour direction as a mustard-style chicken dinner, but this pork version cooks faster because tenderloin is small and lean.
Mots clés easy dinner, Maple Dijon, pork tenderloin