Drawing on years of technique‑driven recipe development, I’ve perfected a Maple‑Mustard Glazed Pork Tenderloin that’s as easy as it is elegant. The dual action of a sweet maple syrup base and tangy Dijon mustard layer flavors deep into the meat, while a high‑heat roast locks in juices and creates a beautiful caramelized crust. Whether you’re hosting guests or craving a midweek special, this dish delivers restaurant flair with minimal fuss.

Ingredients

• 2 lb pork tenderloin, trimmed

• Salt and freshly ground black pepper

• 2 Tbsp olive oil

• ¼ cup pure maple syrup

• 2 Tbsp Dijon mustard

• 1 Tbsp whole‑grain mustard

• 1 Tbsp apple cider vinegar

• 2 garlic cloves, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Chopped parsley, for garnish

Step‑by‑Step Process

1. Preheat & Prep
   Preheat oven to 425 °F (220 °C). Pat tenderloin dry; season generously with salt and pepper.

2. Sear the Meat
   In an oven‑proof skillet over medium‑high, heat olive oil until shimmering. Sear pork on all sides (about 2 minutes per side) until golden.

3. Make the Glaze
   Whisk together maple syrup, Dijon and whole‑grain mustards, vinegar, garlic, and thyme.

4. Roast with Glaze
   Brush half the glaze over tenderloin. Place skillet in oven and roast 15 minutes. Remove, brush with remaining glaze, and roast another 5–8 minutes until internal temp reads 145 °F.

5. Rest & Slice
   Transfer to cutting board; tent loosely with foil and rest 10 minutes before slicing.

6. Serve
   Slice into medallions, drizzle pan juices and any extra glaze, then garnish with parsley.

Why It Works

• High‑Heat Roast: Quickly sears exterior, seals in juices.

• Dual Mustards: Adds nuanced tang and texture.

• Resting Period: Ensures moist, evenly cooked slices.

Pair with roasted root vegetables or a crisp green salad for a balanced plate that feels special but comes together in under an hour.