Flavorful Maple Dijon Pork Tenderloin Recipe That’s Easy to Make

Picture this: the irresistible aroma of sweet maple syrup mingling with the tangy zip of Dijon mustard, paired with the savory richness of perfectly cooked pork tenderloin. It’s the kind of scent that makes your stomach growl and your heart skip a beat. The first time I made this Maple Dijon Pork Tenderloin, I was chasing that elusive combination of sweet and savory that can turn a simple dinner into something magical. One bite, and I knew I had hit the jackpot. It was the kind of moment where you pause, smile, and think, “This is it. This is the recipe I’ve been searching for.”

Honestly, this dish feels like a warm hug on a plate. It’s my go-to for those cozy evenings when you want something hearty but don’t want to spend hours in the kitchen. My family couldn’t get enough of it. My kids were licking their plates clean (yes, really), and even my picky eater asked for seconds. These days, it’s a staple at family dinners and casual gatherings, and it always gets rave reviews. It’s almost too good to share… but here I am, spilling my secrets so you can experience this goodness for yourself.

Whether you’re planning a weeknight meal or looking for an easy crowd-pleaser for entertaining, this Maple Dijon Pork Tenderloin is your answer. Trust me, you’ll want to bookmark this one—it’s the kind of recipe that’s destined to be a classic.

Why You’ll Love This Recipe

• Quick & Easy: This pork tenderloin comes together in just 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: No hard-to-find items here—everything you need is likely already in your pantry.
• Sweet and Savory Flavor: The maple syrup and Dijon mustard create a perfectly balanced glaze that’s both comforting and unique.
• Perfect for Any Occasion: Whether it’s a casual dinner or a special gathering, this dish always impresses.
• Crowd-Pleaser: Even picky eaters can’t resist this juicy, flavorful pork.

What sets this recipe apart is the glaze. It’s not just sweet or tangy—it’s a harmony of both, with a subtle hint of garlic and herbs that takes it to the next level. Plus, pork tenderloin is one of those proteins that’s versatile, quick to cook, and always tender when done right. This recipe has become a family favorite because it’s simple yet feels fancy enough for guests. You’ll love that it’s comforting without being overly heavy, and it’s the kind of meal that makes everyone ask for seconds.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss.

• Pork Tenderloin: About 1 ½ pounds, trimmed of excess fat (look for fresh, high-quality cuts).
• Maple Syrup: Pure maple syrup, not the artificial stuff—it’s the key to that rich sweetness.
• Dijon Mustard: Adds tang and depth of flavor (you can use whole-grain mustard for added texture).
• Garlic: Two cloves, minced (for that pop of savory goodness).
• Olive Oil: Helps to sear the pork beautifully and keep it moist.
• Apple Cider Vinegar: Balances the sweetness and adds brightness.
• Fresh Thyme: Optional, but it adds an herby note that complements the glaze.
• Salt & Pepper: To season the pork and enhance all the flavors.

If you’re out of maple syrup, feel free to substitute with honey for a slightly different flavor profile. You can also use balsamic vinegar instead of apple cider vinegar for a richer tang.

Equipment Needed

• Cast-Iron Skillet: Perfect for searing and finishing the pork in the oven (use an oven-safe pan if you don’t have one).
• Meat Thermometer: Essential for checking the internal temperature and avoiding overcooking.
• Small Mixing Bowl: For whisking together the glaze ingredients.
• Tongs: Handy for flipping the pork while searing.
• Cutting Board: For trimming and slicing the pork tenderloin.

If you don’t own a cast-iron skillet, don’t worry—a heavy-bottomed stainless steel pan works just as well. Just make sure it’s oven-safe!

Preparation Method

1. Preheat your oven to 375°F (190°C).
2. Trim any excess fat or silver skin from the pork tenderloin and season it generously with salt and pepper.
3. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and thyme.
4. Heat the olive oil in a cast-iron skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides for about 2-3 minutes per side, until golden brown.
5. Reduce the heat to medium and pour the maple Dijon glaze over the pork, using a spoon or brush to coat it evenly.
6. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
7. Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
8. Slice the pork tenderloin into medallions and drizzle any remaining glaze from the skillet over the top before serving.

Tip: If you notice the glaze thickening too much while roasting, add a splash of water or chicken stock to keep it smooth and saucy.

Cooking Tips & Techniques

Here are a few tips to ensure your Maple Dijon Pork Tenderloin turns out perfectly every time:

• Don’t Skip the Sear: Searing the pork locks in juices and creates a beautiful golden crust that adds flavor and texture.
• Use a Meat Thermometer: Pork can dry out quickly, so aim for an internal temperature of 145°F (63°C) for optimal tenderness.
• Let It Rest: Allowing the pork to rest before slicing ensures the juices redistribute for a juicy bite.
• Adjust the Glaze: If you prefer a sweeter flavor, add an extra tablespoon of maple syrup. For more tang, increase the Dijon mustard or vinegar slightly.
• Be Mindful of Timing: Pork tenderloin cooks quickly; keep a close eye on it while roasting to avoid overcooking.

I’ve learned the hard way that patience is key when searing meat—don’t rush it, and you’ll be rewarded with a beautiful crust and juicy interior. And trust me, the meat thermometer is your best friend here!

Variations & Adaptations

• Gluten-Free Option: This recipe is naturally gluten-free, but double-check your Dijon mustard and apple cider vinegar labels to ensure they’re certified gluten-free.
• Seasonal Twist: Swap out the maple syrup for honey and add a touch of cinnamon for a fall-inspired flavor.
• Dietary Customization: Use coconut aminos in place of soy sauce for a paleo-friendly glaze.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a subtle heat.

One of my personal favorite variations is adding a splash of orange juice to the glaze for a citrusy twist—it pairs beautifully with the maple and Dijon flavors!

Serving & Storage Suggestions

This Maple Dijon Pork Tenderloin is best served warm and sliced into medallions. Pair it with roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete meal. A glass of chilled white wine or sparkling cider complements the flavors beautifully.

For leftovers, store the pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or stock to keep it moist. You can also freeze the cooked pork for up to 2 months—just thaw overnight in the fridge and reheat as needed.

Fun tip: The glaze develops even more flavor over time, so don’t be surprised if the leftovers taste even better the next day!

Nutritional Information & Benefits

This recipe is a great source of protein, with approximately 25g per serving. The pork is lean yet satisfying, while the maple syrup provides natural sweetness without refined sugars. Dijon mustard is low-calorie and adds depth of flavor without excess fat. For those watching their carbs, this dish is relatively low-carb, especially if paired with non-starchy sides like green beans or zucchini.

Keep in mind that pork is also rich in essential vitamins like thiamine and selenium, which support energy metabolism and immune function. If you’re gluten-sensitive, it’s easy to adapt this recipe to be gluten-free.

Conclusion

If you’re looking for a recipe that’s equal parts simple and impressive, this Maple Dijon Pork Tenderloin is it. Its sweet and savory flavors, quick prep time, and versatility make it a keeper in any kitchen. You can tweak it to suit your tastes or stick to the tried-and-true original—it’s delicious either way.

Flavorful Maple Dijon Pork Tenderloin Recipe That’s Easy to Make

Print Recipe

A sweet and savory pork tenderloin recipe featuring a maple Dijon glaze that’s perfect for weeknight dinners or entertaining guests.

• Author: sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ pounds pork tenderloin, trimmed of excess fat
• ¼ cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Trim any excess fat or silver skin from the pork tenderloin and season it generously with salt and pepper.
3. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and thyme.
4. Heat the olive oil in a cast-iron skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides for about 2-3 minutes per side, until golden brown.
5. Reduce the heat to medium and pour the maple Dijon glaze over the pork, using a spoon or brush to coat it evenly.
6. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
7. Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
8. Slice the pork tenderloin into medallions and drizzle any remaining glaze from the skillet over the top before serving.

Notes

Searing the pork locks in juices and creates a golden crust. Use a meat thermometer to avoid overcooking, and let the pork rest before slicing for optimal tenderness.

Nutrition

• Serving Size: 1 serving (approxima
• Calories: 250
• Sugar: 10
• Sodium: 400
• Fat: 8
• Saturated Fat: 2
• Carbohydrates: 12
• Protein: 25

Keywords: pork tenderloin, maple Dijon glaze, easy dinner, sweet and savory, quick recipe