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This juicy and tender pork is smothered in a maple mustard sauce that takes it from a boring tenderloin to an exquisite meal! The delicious sweet yet savory combination is always perfect for pork. Not only does this pork work as an everyday meal, but it can also be placed onto the holiday dinner table.
This pork tenderloin recipe is everything that I can ask for. This was my first test recipe for this cut of meat and let me tell you, it was a success on the first try! Not only does it look fancy, but it also tastes fantastic! It’s surprisingly simple to make. For any good pork tenderloin, it requires a good dry rub and a tasty sauce. This cut of meat is readily available in the grocery store, and the packages usually come with 2 tenderloins! This may not be true for all regions, but that’s whats in my grocery store.
How to make Maple Mustard Pork Tenderloin
You can double this recipe (I guarantee you’ll need to). You can freeze the other tenderloin that’s in the package for future use, but I recommend making them both for leftovers since this recipe is so good. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Pork Tenderloin: You need to remove the silver skin before cooking it. The skin is a white-silver & shiny cover that, if not taken off, will cause the pork to be chewy and not appetizing.
- Real Maple Syrup: You will get the most flavor out of real maple syrup, which comes in dark or amber colors. Do not use pancake syrup. I cannot stress that enough. It’s not real maple.
- Dijon Mustard: I used creamy, but you can use coarse (often called stone ground) if that’s what you prefer!
- Soy Sauce: For a hint of umami flavor.
- Beef Broth: To deglaze the cast iron and add a boost of flavor to the sauce. You can also use chicken broth is you want something healthier.
- Garlic
- Salt, Pepper
- Garlic Powder, Onion Powder, Dried Thyme, Dried Oregano, Dried Rosemary, Paprika, Dry Ground Yellow Mustard: For the rub!
Preheat the oven to 400F. Remove the silver skin, then pat the pork dry. Whisk together the maple syrup, dijon mustard, soy sauce, garlic, salt, and pepper in a small bowl. Mix together the dry rub ingredients in a separate bowl, then rub the pork on all sides. Using a cast iron skillet or other oven-safe skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add the pork and sear for 2 minutes per side. Set the pork aside on a plate. Pour the beef broth into the skillet and scrape the bottom with a silcone or wooden spoon (these won’t damage the cast iron), removing any browned bits from the bottom. Cook until the broth reduces by half. Add the pork back to the skillet, brush the pork with half of the maple mustard sauce, and bake until the tenderloin reaches 140F. Brush the pork with the remaining sauce then broil on high until the sauce is caramellized and sticky. Let the pork rest for 5-10 minutes, then slice and serve with the pan juices.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: I don’t recommend freezing this dish, however, if your pork tenderloin package comes with 2 tenderloins (like most packages do), feel free to freeze the 2nd tenderloin.
- Make Ahead: You can prep ahead of time, but do not start cooking until you are ready. The tenderloin will be less tender and moist compared to making it fresh.
- You can prep the tenderloin ahead of time by removing the skin. Do not sear it. You can also make the dry rub and set it on the counter as well as whisking together the sauce and refrigerating until ready to use.
- What is silver skin and how do I remove it? The silver skin is a white-silvery color skin on a pork tenderloin. That part is chewy, so it’s essential to remove it. Since it’ll most likely be on one side of the tenderloin and it always looks white and silvery, it’ll be easy to see.
- To remove the skin: Insert your knife just under that skin (not cutting all the way into the tenderloin), and cut the skin away from the meat. Slide your knife down the length of the tenderloin, separating the skin from the pork. If you need to see a step by step photo demonstration, take a look at this article!
- Do I need to cover this with foil? Nope! Some recipes may call for covering when roasting, but my recipe doesn’t. In fact, there’s no need to! Since it’s a shorter roasting time and a higher oven temperature, the meat won’t dry out.
- I don’t have an oven safe skillet or cast-iron. What can I do? Usually, a cast iron pan is essential in my house. Plus, it’s the only oven-safe skillet I have. If you don’t have one, you can sear the pork in whichever skillet you have, then transfer to an oven-safe baking dish to roast. The baking dish is preferred over a baking sheet because you want to get all of those succulent pan juices. Trust me, you’ll be missing out.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Maple Mustard Pork Tenderloin
Ingredients
- 1 lb pork tenderloin, silver skin removed
- 2 tbsp vegetable oil
- 1/2 cup low-sodium beef broth
- 1 1/4 tsp dried thyme
- 1 tsp dried oregano
- 3/4 tsp dried rosemary, crushed fine
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dry ground yellow mustard
- 1 tsp garlic powder
- 1 tsp paprika
- 4 tbsp real maple syrup, dark or amber
- 3 tbsp dijon mustard, creamy or stone-ground
- 2 tbsp low-sodium soy sauce
- 3 garlic cloves, grated or pressed
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400F. Remove the silver skin, then pat the pork dry.
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Combine the dry rub ingredients in a separate small bowl, then rub onto the pork on all sides until all dry rub is used and the pork is completely coated.
- Heat the vegetable oil in a cast iron skillet or another oven-safe skillet over medium-high heat. Once the oil is hot, sear the pork on all sides, about 2 minutes per side. Set the pork aside on a plate.
- Pour the broth and scrape the bottom of the skillet with a silicone or wooden spoon to release any browned bits that linger. (This will not scratch up the cast iron). Simmer the broth until it reduces to about half.
- Add the pork back to the skillet, brush the pork with half of the maple mustard sauce, then bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork reaches 135F-140F.
- Once the pork is at the right temperature, brush the pork with the remaining sauce and switch to the BROIL option in your oven on high. Broil for 1-2 minutes, or until the pork is golden brown and the sauce is caramelized and sticky.
- Let the pork rest for 10 minutes before slicing. This will keep the juices locked in. Slice into 1/2-inch thick slices and serve with pan juices drizzled over.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: I don’t recommend freezing this dish, however, if your pork tenderloin package comes with 2 tenderloins (like most packages do), feel free to freeze the 2nd tenderloin.
- Make Ahead: You can prep ahead of time, but do not start cooking until you are ready. The tenderloin will be less tender and moist compared to making it fresh.
- You can prep the tenderloin ahead of time by removing the skin. Do not sear it. You can also make the dry rub and set it on the counter as well as whisk together the sauce and refrigerate until ready to use.
What is silver skin and how do I remove it? The silver skin is a white-silvery color skin on a pork tenderloin. That part is chewy, so it’s essential to remove it. Since it’ll most likely be on one side of the tenderloin and it always looks white and silvery, it’ll be easy to see.
- To remove the skin: Insert your knife just under that skin (not cutting all the way into the tenderloin), and cut the skin away from the meat. Slide your knife down the length of the tenderloin, separating the skin from the pork. If you need to see a step-by-step photo demonstration, take a look at this article!
Do I need to cover this with foil? Nope! Some recipes may call for covering when roasting, but my recipe doesn’t. In fact, there’s no need to! Since it’s a shorter roasting time and a higher oven temperature, the meat won’t dry out.
I don’t have an oven-safe skillet or cast iron. What can I do? Usually, a cast iron pan is essential in my house. Plus, it’s the only oven-safe skillet I have. If you don’t have one, you can sear the pork in whichever skillet you have, then transfer it to an oven-safe baking dish to roast. The baking dish is preferred over a baking sheet because you want to get all of those succulent pan juices. Trust me, you’ll be missing out.
Nutrition Facts
Calories
275.47Carbs (grams)
16.89 gCholesterol (grams)
73.71 mgFat (grams)
11.39 gFiber (grams)
1.26 gProtein (grams)
25.57 gSat. Fat (grams)
2.46 gSodium (milligrams)
965.2 mgSugar (grams)
12.3 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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