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Maple Dijon Pork Tenderloin

Maple Dijon Pork Tenderloin: Savory Sweetness to Savor

Maple Dijon Pork Tenderloin offers a delightful balance of sweet and savory flavors, perfect for busy weeknights or impressing guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Maple Syrup Provides natural sweetness and forms a caramelized crust; swap with honey for a different sweetness.
  • 1/4 cup Dijon Mustard Offers a bright, tangy kick that balances the richness of the pork; use yellow mustard for a milder alternative.
  • 2 tablespoons Soy Sauce Adds umami depth and savory saltiness to enhance flavor while tenderizing the meat.
  • 2 cloves Garlic (minced) Infuses warmth and aroma, blending seamlessly with the mustard and maple without overpowering.
  • 1 tablespoon Fresh Thyme Lends earthy and fragrant herbal notes; dried thyme works, but fresh enhances flavor.
  • 1/2 teaspoon Black Pepper Essential for seasoning, balancing the sweet and savory elements.
  • 1/2 teaspoon Salt Essential for seasoning, balancing the sweet and savory elements.
For the Pork
  • 1 pound Pork Tenderloin A lean, tender cut that cooks quickly and soaks up marinades beautifully.
For Searing
  • 1 tablespoon Olive Oil Used for searing to achieve a golden-brown crust and prevent sticking.
Optional Garnish
  • 2 sprigs Fresh Thyme Sprigs Enhances presentation and adds a lovely aroma to the dish.

Equipment

  • Oven
  • Skillet
  • Whisk
  • meat thermometer

Method
 

Step-by-Step Instructions for Maple Dijon Pork Tenderloin
  1. Preheat your oven to 400°F (200°C). Gather your ingredients to streamline the process.
  2. In a medium bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, fresh thyme, black pepper, and salt until smooth.
  3. Place the pork tenderloin in a resealable bag or shallow dish. Pour the marinade over the pork, ensuring it’s fully coated. Refrigerate for at least 30 minutes.
  4. After marinating, remove the pork and pat it dry with paper towels. Set aside the leftover marinade.
  5. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork for 3-4 minutes on each side until golden brown.
  6. Once seared, pour the reserved marinade over the pork in the skillet.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
  8. Remove from the oven and let the pork rest for 5-10 minutes before slicing.
  9. Slice the pork into medallions, drizzle with pan juices, and garnish with fresh thyme sprigs.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 400mgSugar: 8gCalcium: 2mgIron: 6mg

Notes

Allowing the pork to marinate for at least 2-4 hours deepens the flavor. Save a bit of the marinade to drizzle over the pork when serving to add extra flavor.

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