Maple Mustard Pork Tenderloin – A Sweet and Savory Dinner Favorite

Dinner doesn’t need to be complicated to taste amazing. Some of the best meals come from pairing a handful of ingredients that just work. That’s exactly what you get with this Maple Mustard Pork Tenderloin. It’s sweet, tangy, juicy and packed with comforting flavor.

I’ve made this for family dinners, last minute guests, and even meal prep. Every time, it disappears fast. The glaze caramelizes perfectly while the pork stays tender inside. It takes just a few steps and a simple pan.

This is one of those recipes that feels fancy but is easy enough for any night of the week.

Let me walk you through it step by step.

Ingredients (Serves 4)

• 1 ½ pounds pork tenderloin (usually 1 long or 2 smaller pieces)
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard (or use more Dijon if you prefer)
• 3 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: a pinch of crushed red pepper flakes

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 40 minutes

Step-by-Step Instructions

Step 1: Prep the Pork
Trim off any silver skin or excess fat from the tenderloin. Pat dry with paper towels. This helps the glaze stick better and gives you a nice sear.

Pro Tip: If your tenderloin is very long or uneven in thickness, fold the thin end under so it cooks evenly.

Step 2: Make the Glaze
In a small bowl, stir together Dijon mustard, whole grain mustard, maple syrup, olive oil, apple cider vinegar, garlic, salt, pepper and red pepper flakes if using. It should be smooth and slightly thick.

Step 3: Sear the Pork (Optional but Recommended)
Heat a skillet over medium high heat with a splash of oil. Sear the pork on all sides, about 2 minutes per side, until golden. This locks in juices and adds flavor.

Step 4: Roast
Preheat your oven to 400°F (200°C). Place the pork in a baking dish or oven safe skillet. Pour the glaze all over the pork, using a spoon to coat it evenly.

Bake for 20–25 minutes, or until the internal temperature hits 145°F (63°C). Baste once or twice during baking with the pan juices.

Step 5: Rest and Slice
Remove from the oven and let the pork rest for 5–10 minutes before slicing. This helps the juices stay in the meat, not on your cutting board.

Pro Tip: Don’t skip resting. It makes all the difference between juicy pork and dry slices.

Serving Suggestions

This pork is great with mashed potatoes, roasted veggies or a warm grain salad. I like to serve it with garlic green beans or a quick arugula salad with lemon vinaigrette. The extra glaze in the pan is gold drizzle it over everything.

Leftovers reheat well and are amazing in sandwiches, wraps, or grain bowls the next day.

Why This Recipe Works

The maple syrup gives a warm sweetness that balances the sharpness of the mustard. Dijon gives it a smooth tang, and whole grain mustard adds a bit of texture and bite. A splash of vinegar wakes it all up and cuts the richness.

Searing the pork before baking is optional, but I always do it. It gives better flavor and color. And since tenderloin is lean, the glaze keeps it moist during roasting.

You don’t need a lot of fancy tools or prep. Just mix, pour, and bake.

Pro Tips for Best Results

• Use pure maple syrup, not pancake syrup. The flavor makes a big difference.
• Watch the internal temperature. Pork is safe at 145°F, and overcooking dries it out fast.
• Let it rest. Always rest meat before slicing to keep it juicy.
• Double the glaze. Want extra sauce? Make 1.5x the glaze and simmer the extra in a saucepan for serving.

This is the kind of recipe I go back to again and again. It tastes like something you’d get at a good bistro, but it’s made with pantry staples in under an hour. That’s a win in my book.

If you make this Maple Mustard Pork Tenderloin, let me know how it turned out! It’s one of those reliable meals that might just end up in your regular rotation.

Let’s make dinner easy and delicious.