Oven-Baked Maple Mustard Pork Tenderloin

A juicy, tender pork tenderloin coated in a sweet and tangy maple-mustard glaze, then roasted in the oven until perfectly caramelized. This easy dinner is elegant enough for guests but simple enough for a weeknight meal.

Ingredients

1 to 1½ lb pork tenderloin
2 tbsp Dijon mustard
2 tbsp whole-grain mustard (optional)
¼ cup pure maple syrup
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp fresh rosemary or thyme, chopped
½ tsp salt
½ tsp black pepper
Optional: pinch of smoked paprika or red pepper flakes

Instructions

Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry using paper towels. This helps the outside brown nicely while roasting.
In a small bowl, whisk together:
- Dijon mustard
- whole-grain mustard
- maple syrup
- garlic
- olive oil
- apple cider vinegar
- rosemary or thyme
- salt and pepper
Rub or brush the maple mustard mixture all over the pork tenderloin until evenly coated.
Heat an oven-safe skillet over medium-high heat. Sear the pork for about 2–3 minutes per side until golden brown. This step locks in flavor and creates a delicious crust.
Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches:
Remove from the oven and let the pork rest for 5–10 minutes before slicing. Resting keeps the meat juicy.
Slice into medallions and spoon any extra glaze from the pan over the top before serving.

Serving Ideas

This pork tenderloin pairs perfectly with:

Roasted potatoes
Garlic green beans
Mashed sweet potatoes
Brussels sprouts
Rice or buttered noodles

Tips

Do not overcook pork tenderloin — it stays most tender at 145°F.
For extra caramelization, broil for the final 2 minutes.
A cast-iron skillet works especially well for this recipe.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the pork tender and juicy.

Recipe inspiration and cooking methods adapted from multiple maple-mustard pork tenderloin recipes.