“Second Winter” Pork Tenderloin with Maple Mustard Glaze

We were in the middle of one of those fake spring weeks when I grabbed a pork tenderloin at the store, already picturing a quiet night grilling dinner outside. As is often the case in this part of the world, by the time I was ready to cook it, second winter had arrived and it was snowing.

I’m game to grill in a lot of circumstances, but I do tend to draw the line at snow.

But I’m happy to share this version came out perfectly: moist, juicy, and the pan sauce coated everything with a savory sauce that we found ourselves spooning over everything.

Why I Love This Weeknight Pork Tenderloin

• If pork tenderloin feels like a “special occasion” dinner, this version might change your mind.
• Quick but impressive. From skillet to oven to table in about 30 minutes.
• The glaze is simple but packed with flavor. Maple, mustard, and pork drippings create a savory-sweet sauce that coats every slice.
• Perfect with simple sides. Crispy potatoes and quick vegetables make it a complete plate.

Easy Pork Tenderloin with Maple Mustard Glaze

A quick and flavorful pork tenderloin recipe with a maple mustard pan sauce. Seared, oven-roasted, and finished with a glossy glaze — perfect for an easy weeknight dinner.

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Course Main Course

Servings 4 people

Ingredients

  

• 1 Pork Tenderloin 1.25 to 1.5 pounds
• Salt and pepper to taste
• 1 tsp garlic power
• 1 tbsp olive oil
• 2 tbsp maple balsamic vinegar
• 1 tbsp maple bacon mustard
• 1-2 tbsp unsalted butter

Let’s Cook!

 

• Preheat oven to 400°F.
• Pat the pork tenderloin dry and season with salt, pepper, and garlic.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Sear the pork on all sides until nicely browned, about 6–8 minutes total.
• Transfer the skillet to the oven and roast 18–22 minutes, until the internal temperature reaches 145°F.
• Move the pork to a cutting board and let it rest 5–10 minutes.
• Place the skillet with the pork drippings back over medium heat.
• Add maple balsamic vinegar and maple bacon mustard.
• Whisk and simmer for 1–2 minutes until slightly thickened.
• Add 1-2 tbsp of butter until the sauce has a glossy shine.
• Slice the pork and toss the slices in the glaze.

Notes

I realize these aren’t common ingredients, but don’t worry, this glaze is easy to adapt. Use Dijon or whole grain mustard instead of maple bacon mustard and add 1 tbsp balsamic vinegar and 1 tbsp maple syrup.

Keyword Dinner, Easy, Maple, Mustard, Pork, Roast

While the pork was roasting, I cubed three russet potatoes and tossed them with olive oil, salt, pepper, garlic, and smoked paprika. Into the air fryer they went at 400°F for about 18–20 minutes, shaking the basket halfway through, until they were golden and crisp on the outside and fluffy inside.

They were perfect for catching a little extra glaze from the pork. Rounding out the plate were snap peas sauteed in olive oil while the pork was resting (also perfect for the glaze!)

Reading this back, it seems like a lot for a weeknight, but trust me when I say dinner was on the table in a little over 30 minutes.

And for one evening at least, we completely forgot about second winter outside.

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious.  I’d love to have you join me there!