{"id":4722,"date":"2026-05-11T07:51:13","date_gmt":"2026-05-11T07:51:13","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=4722"},"modified":"2026-05-11T07:51:13","modified_gmt":"2026-05-11T07:51:13","slug":"oven-baked-maple-mustard-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/05\/11\/oven-baked-maple-mustard-pork-tenderloin\/","title":{"rendered":"Oven-Baked Maple Mustard Pork Tenderloin"},"content":{"rendered":"<h1>Oven-Baked Maple Mustard Pork Tenderloin<\/h1>\n<p>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.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 to 1\u00bd lb pork tenderloin<\/li>\n<li>2 tbsp Dijon mustard<\/li>\n<li>2 tbsp whole-grain mustard (optional)<\/li>\n<li>\u00bc cup pure maple syrup<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1 tbsp apple cider vinegar<\/li>\n<li>1 tsp fresh rosemary or thyme, chopped<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>Optional: pinch of smoked paprika or red pepper flakes<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Preheat your oven to <strong>400\u00b0F (200\u00b0C)<\/strong>.<\/li>\n<li>Pat the pork tenderloin dry using paper towels. This helps the outside brown nicely while roasting.<\/li>\n<li>In a small bowl, whisk together:\n<ul>\n<li>Dijon mustard<\/li>\n<li>whole-grain mustard<\/li>\n<li>maple syrup<\/li>\n<li>garlic<\/li>\n<li>olive oil<\/li>\n<li>apple cider vinegar<\/li>\n<li>rosemary or thyme<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<\/li>\n<li>Rub or brush the maple mustard mixture all over the pork tenderloin until evenly coated.<\/li>\n<li>Heat an oven-safe skillet over medium-high heat. Sear the pork for about <strong>2\u20133 minutes per side<\/strong> until golden brown. This step locks in flavor and creates a delicious crust.<\/li>\n<li>Transfer the skillet to the oven and roast for <strong>15\u201320 minutes<\/strong>, or until the internal temperature reaches:<\/li>\n<li>Remove from the oven and let the pork rest for <strong>5\u201310 minutes<\/strong> before slicing. Resting keeps the meat juicy.<\/li>\n<li>Slice into medallions and spoon any extra glaze from the pan over the top before serving.<\/li>\n<\/ol>\n<h2>Serving Ideas<\/h2>\n<p>This pork tenderloin pairs perfectly with:<\/p>\n<ul>\n<li>Roasted potatoes<\/li>\n<li>Garlic green beans<\/li>\n<li>Mashed sweet potatoes<\/li>\n<li>Brussels sprouts<\/li>\n<li>Rice or buttered noodles<\/li>\n<\/ul>\n<h2>Tips<\/h2>\n<ul>\n<li>Do not overcook pork tenderloin \u2014 it stays most tender at 145\u00b0F.<\/li>\n<li>For extra caramelization, broil for the final 2 minutes.<\/li>\n<li>A cast-iron skillet works especially well for this recipe.<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the pork tender and juicy.<\/p>\n<p>Recipe inspiration and cooking methods adapted from multiple maple-mustard pork tenderloin recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oven-Baked Maple Mustard Pork Tenderloin A juicy, tender pork tenderloin coated in a sweet and tangy maple-mustard glaze, then roasted&hellip;<\/p>\n","protected":false},"author":2,"featured_media":4724,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=4722"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4722\/revisions"}],"predecessor-version":[{"id":4725,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4722\/revisions\/4725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/4724"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=4722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=4722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=4722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}