Maple Dijon Glazed Pork Tenderloin

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
1 Review

Maple Dijon Glazed Pork Tenderloin is a delightful twist on a classic favorite. This dish combines the sweetness of maple syrup with the tangy kick of Dijon mustard, creating a perfectly balanced glaze that elevates the tender pork to a new level of deliciousness.

Ingredients for Maple Dijon Glazed Pork Tenderloin

Pork tenderloin is the star of this dish, chosen for its tenderness and ability to absorb flavors well. Maple syrup adds a natural sweetness that caramelizes beautifully in the oven. Dijon mustard provides a sharp, tangy contrast that enhances the pork's flavor. Garlic brings a depth of savory goodness. Olive oil helps the glaze adhere to the meat while keeping it moist. Salt and black pepper are essential for seasoning, while dried thyme adds an earthy note. Smoked paprika introduces a subtle smokiness, and apple cider vinegar adds a hint of acidity to balance the richness.

Tips & Tricks

  • Use a meat thermometer to check the internal temperature for perfect doneness.
  • If you have time, marinate the pork in the glaze for a few hours before cooking for deeper flavor.
  • For a thicker glaze, reduce it on the stovetop before applying it to the pork.

Serving Suggestions

This pork tenderloin pairs wonderfully with roasted vegetables like Brussels sprouts or sweet potatoes. A light, crisp salad with a citrus vinaigrette can also provide a refreshing contrast. For a heartier meal, consider serving it alongside creamy mashed potatoes or a wild rice pilaf.

Frequently Asked Questions

Can I use a different type of mustard?
Yes, you can use whole grain mustard for a more textured glaze or spicy mustard for a bit of heat. Adjust the quantity to taste.
Can I substitute maple syrup with honey?
Certainly! Honey is a great substitute, though it will give a slightly different flavor profile. The sweetness level will be similar.
How long does leftover pork tenderloin last?
Stored in an airtight container in the refrigerator, leftover pork tenderloin should last about 3-4 days.

Maple Dijon Glazed Pork Tenderloin Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This ensures it's hot and ready when your pork goes in. Next, grab a small bowl and whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, salt, pepper, thyme, smoked paprika, and apple cider vinegar. This forms your flavorful glaze.

Pat the pork tenderloin dry using paper towels—this helps the glaze stick better. Place the pork in a roasting pan or baking dish. Pour the glaze over the pork, ensuring it's evenly coated. Use a brush or your hands to massage it in if needed.

Place the pork in your preheated oven. Roast it for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). A meat thermometer is your best friend here for perfectly cooked pork. Once done, let the pork rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, ensuring tender, juicy slices. Don't forget to drizzle some of that delicious pan sauce over the top for extra flavor!

Why You'll Love This Recipe

  • The glaze offers a perfect balance of sweet and savory flavors.
  • It's a quick and easy recipe, perfect for weeknight dinners.
  • The dish looks impressive enough for special occasions.
  • Minimal prep work makes it a go-to for busy evenings.

Ingredients

1.5 lbs pork tenderloin
1/3 cup pure maple syrup
3 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp smoked paprika
1 tbsp apple cider vinegar

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, salt, pepper, thyme, smoked paprika, and apple cider vinegar to form the glaze.
3. Pat the pork tenderloin dry with paper towels, and place it in a roasting pan or baking dish.
4. Pour the glaze over the pork, ensuring it is evenly coated.
5. Roast the pork in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Allow the pork to rest for 5-10 minutes before slicing. Serve with the remaining pan sauce drizzled over the top for extra flavor.

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