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.
Equipment
- 1 Oven-proof skillet or Dutch Oven
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
Instructions
- 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.