Maple and Mustard Pork Tenderloin Recipe

Discover a delicious maple and mustard pork tenderloin dinner recipe. This flavorful dish is easy to prepare and sure to impress your family and guests.

Pork tenderloin is generally a very mild-flavored meat, so the maple syrup really adds a much-needed pop of flavor to this dish. The maple syrup’s sugars caramelize the leek and carrots perfectly. The Dijon mustard and balsamic vinegar cut the sweetness just a little and complemented the maple flavors so well. Topped with fresh herbs. This is a simple and delicious recipe!

Maple and Mustard Pork Tenderloin Recipe

This maple mustard pork loin recipe is an excellent weeknight dinner because it is ready in about 30 minutes. This juicy pork tenderloin recipe is an easy dinner to make. Serve with potatoes, green beans, Brussels sprouts, root vegetables, or your favorite side dishes; this will become your favorite way to make pork!

Pork tenderloin is frequently on sale in my area and has become one of my favorite cuts of meat. We have a lot in the freezer because the prices are difficult to pass up. It is one of the more economical meals we can make and enjoy. This maple Dijon pork tenderloin is simply delicious.

Tips and variations for this Maple and Mustard Pork Tenderloin Recipe

● You can use vegetable oil in place of the canola oil.
● You can use fresh minced garlic or pre-minced garlic in a jar; approximately one (1) teaspoon will equal the two (2) minced cloves. Any Italian store will have it in a large jar.
● Do not overcook the pork, as it is very lean and can dry out.
● According to the USDA, pork should have an internal temperature of 145°F (160°F if ground) when cooked.
● This recipe calls for pure maple syrup, as nothing beats it for flavor with pork.
● You can serve with a sweet potatoes side dish if you like your meals sweet.
● Store leftovers covered in a baking dish with aluminum foil or in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power until heated through.
● You can freeze this recipe in an airtight container for up to 3 months. Thaw on the counter fully before reheating in the microwave.
● This recipe uses common ingredients found at your local grocery store.

If you like pork dishes, you will love these:

● Chipotle Lime Grilled Pork Recipe
● Easy Grilled Pork Chops Recipe with Peach Rum Sauce
● Stuffed Pork Tenderloin Recipe

If you are looking for some great recipes for side dishes to serve with this pork tenderloin recipe, try these:

● Crispy Parmesan Potato Cakes Recipe
● Parsley Potatoes Recipe
● Chunky Parmesan Smashed Potatoes Recipe

Maple and Mustard Pork Tenderloin Recipe Ingredients:

● 1 pound Pork Tenderloin, sliced to 1” thickness
● 2 large Carrots, peeled and diced
● 1 Leek, just the white and light green part, halved and sliced
● 2 tablespoons Canola Oil, divided
● 2 Cloves Garlic, minced
● 1 tsp Dried Rosemary
● ½ teaspoon Salt
● ¼ teaspoon Black Pepper
● 1/3 cup Maple Syrup
● ¼ cup Chicken Broth
● 2 tablespoons Dijon Mustard
● 1 teaspoon Balsamic Vinegar
● ½ teaspoon Cornstarch
● ½ cup Cold Water
● Fresh Rosemary for garnish

Maple and Mustard Pork Tenderloin Mise en Place:

● Peeler
● Knife
● Cutting Board
● 12″ Cast Iron Skillet or Frying Pan with lid
● Measuring Cup
● Measuring Spoons
● Spoon or Rubber Spatula
● Plate
● Fork or Tongs
● Meat Thermometer (I use an instant-read thermometer)

Maple Mustard Pork Tenderloin Recipe Directions:

1. Slice the pork tenderloin into 1″ thick slices.
2. Clean, peel, and slice the carrots.
3. Half and slice the leek.
4. In a large skillet, heat one tablespoon of the oil over medium-high heat.

5. Add the pork slices to the hot oil and brown both sides, about 3-4 minutes per side, until golden brown. When finished, transfer the pork to a plate and set aside for now.

6. Turn the heat down to medium heat. Add the remaining oil along with the carrots, leek, garlic, dried rosemary, salt, and pepper. Fry, stirring occasionally, until the leek has softened, about 5 minutes.

7. Stir in the maple syrup, chicken broth, Dijon mustard, and balsamic vinegar, and bring to a boil (approximately 2 minutes).

8. Reduce the heat to low and add the browned pork back into the pan. Cover and simmer, stirring occasionally, until the carrots are tender and the pork is cooked through, about 15 minutes.

9. In half a cup of water, stir in the cornstarch until smooth.

10. Add the cornstarch mixture to the skillet. Simmer and stir until the mixture thickens, about 3 minutes.

11. Garnish with fresh rosemary and serve immediately with your favorite side of potatoes.
12. Store leftovers covered with aluminum foil or in an airtight container in the fridge for 3-4 days. Reheat in the microwave at 50% power until heated through.

13. You can freeze this recipe in an airtight container for up to 3 months. Thaw on the counter fully before reheating in the microwave.

Yield: 1

Maple and Mustard Pork Tenderloin Recipe

Print

Maple and Mustard Pork Tenderloin Recipe. Discover a delicious maple and mustard pork tenderloin dinner recipe. This flavorful dish is easy to prepare and sure to impress your family and guests.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 pound Pork Tenderloin, sliced to 1” thickness
• 2 large Carrots, peeled and diced
• 1 Leek, just the white and light green part, halved and sliced
• 2 tablespoons Canola Oil, divided
• 2 Cloves Garlic, minced
• 1 tsp Dried Rosemary
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1/3 cup Maple Syrup
• ¼ cup Chicken Broth
• 2 tablespoons Dijon Mustard
• 1 teaspoon Balsamic Vinegar
• ½ teaspoon Cornstarch
• ½ cup Cold Water
• Fresh Rosemary for garnish

Instructions

1. Slice the pork tenderloin into 1" thick slices.
2. Clean, peel, and slice the carrots.
3. Half and slice the leek.
4. In a large skillet, heat one tablespoon of the oil over medium-high heat.
5. Add the pork slices to the hot oil and brown both sides, about 3-4 minutes per side, until golden brown. When finished, transfer the pork to a plate and set aside for now.
6. Turn the heat down to medium heat. Add the remaining oil along with the carrots, leek, garlic, dried rosemary, salt, and pepper. Fry, stirring occasionally, until the leek has softened, about 5 minutes.
7. Stir in the maple syrup, chicken broth, Dijon mustard, and balsamic vinegar, and bring to a boil (approximately 2 minutes).
8. Reduce the heat to low and add the browned pork back into the pan. Cover and simmer, stirring occasionally, until the carrots are tender and the pork is cooked through, about 15 minutes.
9. In half a cup of water, stir in the cornstarch until smooth.
10. Add the cornstarch mixture to the skillet. Simmer and stir until the mixture thickens, about 3 minutes.
11. Garnish with fresh rosemary and serve immediately with your favorite side of potatoes.
12. Store leftovers covered with aluminum foil or in an airtight container in the fridge for 3-4 days. Reheat in the microwave at 50% power until heated through.
13. You can freeze this recipe in an airtight container for up to 3 months. Thaw on the counter fully before reheating in the microwave.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 611mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 30g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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