Maple Mustard Pork Tenderloin
This juicy and tender Maple Mustard Pork Tenderloin is crusted in a dry rub, seared in a skillet until golden brown, then roasted in a mouthwatering maple mustard sauce until glazed and perfectly cooked!
Servings: 4 servings
- 1 lb. pork tenderloin silver skin removed
- 2 Tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup reduced sodium beef broth
Maple mustard sauce
- 3 Tbsp maple syrup real maple syrup is best
- 2 Tbsp reduced sodium soy sauce
- 2 Tbsp creamy Dijon mustard
- 3 cloves garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- minced fresh parlsey
- additional pan drippings
Make the sauce and rub
Combine maple mustard sauce ingredients (soy sauce, garlic, maple syrup, mustard, salt and pepper) in a small bowl and set aside.
Combine dried oregano, rosemary, garlic powder, paprika, thyme, salt, and pepper in a small bowl, then rub into the pork, on all sides.
Sear and roast
Heat vegetable oil in a cast iron skillet, or other oven-safe skillet, over MED HIGH heat.
Once oil is hot, add pork and sear for about 2 minutes per side. Set pork aside on a plate.
Add beef broth and scrape the bottom of the skillet with a wooden spoon, releasing any browned bits, cooking until the broth reduces by half.
Brush pork with about half of the maple mustard sauce, then bake in the preheated oven for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers between 137 - 140°F.
Broil and finish
Brush pork with remaining sauce and broil on HIGH for 1-2 minutes, or until golden brown and sauce is caramelized and sticky.
Let pork rest for 5-10 minutes, then slice into 1/2” thick slices and sprinkle with minced parsley (if desired), and drizzle with pan juices.
- Removing the silver skin from the pork tenderloin is essential, because if it stays on, that part of the pork will be very chewy and not appetizing.
- The silver skin will likely be on just one side of the tenderloin, and it looks white and silvery, and a bit shiny. Insert your knife just under that skin and cut it away from the meat on one side. Then turn the knife the other way and while lifting the skin, slide the knife down the length of the tenderloin, separating the skin from the pork. If you’d like a photo/video demonstration, Cook the Story has a great article on this.
Leftovers should be kept refrigerated in an airtight container, and should be consumed within 3-4 days.
- Pork – the pork tenderloin can be prepped ahead by removing the silver skin. Refrigerate until ready to cook
- Rub – the seasoning rub can be combined and stored at room temperature until ready to cook.
- Sauce - the sauce ingredients can be combined and stored in the refrigerator until ready to cook.
Calories: 196kcal | Carbohydrates: 13g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 904mg | Potassium: 596mg | Fiber: 1g | Sugar: 9g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg