Maple Dijon Pork Tenderloin Recipe
Tender, juicy pork slathered in a mouthwatering maple Dijon glaze that strikes the perfect balance between sweet and savory.
Ingredients
- 1 lb pork tenderloin
- 1/3 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set it to 400°F (200°C) for a beautifully roasted finish.
- Prepare the glaze: In a bowl, whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and black pepper.
- Glaze the pork: Coat the tenderloin thoroughly with the mixture, reserving a little for basting during roasting.
- Bake the tenderloin: Place the pork in a baking dish and roast for 25 minutes. Baste with the glaze halfway through.
- Check for doneness: Ensure the internal temperature hits 145°F (63°C) with a meat thermometer.
- Rest the meat: Remove from the oven and cover with foil. Let it rest for 5-10 minutes to lock in the juices.
- Slice and serve: Cut the tenderloin into thick, juicy slices and drizzle any remaining glaze over the top.
Notes
Nutritional Information (Per Serving):
- Calories: 310
- Total Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 36g
- Vitamin B6: 18%
- Potassium: 25%
- Iron: 15%
- Phosphorus: 22%
- Niacin: 28%
Additional Notes/Tips:
- Extra glaze: Double the glaze recipe if you love a saucier finish (who doesn’t?).
- Caramelization hack: Broil for 2 minutes at the end for that irresistible sticky glaze.
- Pair it: Serve with roasted veggies or a crisp green salad for a balanced meal.
- Pro tip: Don’t skip the resting step unless dry pork is your thing.