This quick and easy maple mustard pork tenderloin features a delicious maple mustard pan sauce that is full of great flavour!
Why you’ll love this pork tenderloin recipe!
I am a big fan of pork tenderloin, not only because it is lean and tender, but because it almost always equates to a quick and easy dinner! This Maple Mustard Pork Tenderloin is no exception.
The pork is quickly seared on the stove-top, then topped with the easy stir-together maple/mustard sauce. Then just pop in the oven to roast until the pork is done.
Once out of the oven, the pan is quickly deglazed with some wine (so save a little bit!) to make a super flavourful pan sauce.
Pork Tenderloin – The exact size of the pork tenderloin is not critical. A smaller tenderloin will cook a bit more quickly, while a larger one will take a bit longer in the oven.
Maple Syrup – There really is no beating the real thing, so use it if you have it.
Mustard – This recipe uses two types of mustard – regular Dijon mustard and grainy mustard. If you have one and not the other, simply use more of the one you have.
White Wine – I love the wine flavour in the finished dish, so I do recommend the wine if you have it. If you don’t have or don’t want to cook with wine, simply replace it with chicken broth and maybe a splash of white wine vinegar (for acidity). It doesn’t take much vinegar. Maybe a teaspoon.
- Brown the pork in skillet on the stove-top.
- Add the mustard mixture to the skillet.
- Make sure the sauce covers the bottom of the skillet, the pop into the oven to finish cooking the pork.
- Remove from oven and transfer the pork to a plate to rest. Tent with aluminum foil to keep warm.
- Return the skillet to the stove-top and deglaze the pan with a splash of wine.
- The finished pan sauce is not plentiful, but it’s super flavourful, so a little goes a long way!
- Note that the wine taste is somewhat prominent in the sauce, so it may not appeal to kids or anyone who doesn’t love the wine flavour. Simply replace the wine with chicken broth in this case.
- Be sure not to over-cook your pork! An instant or meat thermometer is your best friend here. Keep the pork in the oven until a thermometer registers 140-145F when measured at the thickest part of the meat. Be sure not to insert the thermometer too far, or you will start to pick up the heat from the pan itself and give a false reading.
- The pan sauce is not plentiful, but it more than makes up for it in flavour! It’s like a super concentrated gravy, so a little sauce delivers tons of flavour.
- If you’d like a more traditional “gravy” (maybe to spoon over mashed potatoes, or something), add some chicken broth to the pan (maybe 1/2-cup ish) and either simmer down to thicken or thicken with a cornstarch slurry of 1 Tablespoon cornstarch stirred together with 1 Tablespoon of cold water. Add the slurry a bit at a time until the gravy is thickened to your liking.
Too hot to turn on the oven? You can cook this dish in a cast-iron skillet on your BBQ! Just keep the BBQ lid open to sear, then close it to finish cooking, keeping the internal temperature of the BBQ with the lid closed close to 375F. Test the pork with a thermometer regularly and cook until 140F. internal temperature.
Get the Recipe: Maple Mustard Pork Tenderloin
- 1 1/2 lbs. pork tenderloin, approximately *see Note 1 below
- 1 Tablespoon olive oil, for the pan
Maple Mustard Sauce:
- 6 Tablespoons dry white wine, or chicken broth *see Note 2 below
- 2 Tablespoons real maple syrup
- 1 1/2 Tablespoons Dijon mustard
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon grainy mustard, or use an extra teaspoon or two of Dijon mustard.
- 1 clove garlic, minced
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon table salt
For finishing the sauce:
- 2-3 Tablespoons white wine, for de-glazing pan
- You will need an oven-safe skillet for this recipe. Cast iron skillets work perfectly. A 10-inch top diameter skillet is the perfect size. Anything larger and the sauce layer on the bottom of the skillet in the oven may be too thin and scorch. If using a larger skillet, I suggest doubling the sauce to ensure there is sufficient liquid in the pan.
- Preheat oven to 375° F.
- Prepare the pork tenderloin by removing the silver skin and any visible fat and pat dry. Season with a bit of salt and pepper. Set aside.
- Prepare the sauce by combining all the sauce ingredients in a small bowl or measuring cup. Set aside.
- Add 1 Tablespoon of olive oil to an oven-safe skillet (a cast iron skillet works perfectly!) and heat on the stove-top over medium-high heat. Add the pork and cook for several minutes on each side until golden. Pour sauce over top. Lift the pork tenderloin a bit to allow the sauce to run underneath it and cover the bottom of the pan evenly.
- Place skillet into the pre-heated 375F oven and cook until the pork registers about 140° to 145° on a meat thermometer (around 25 minutes, depending on the size of the pork tenderloin).
- Remove the skillet from the oven and place on stove-top. Transfer the pork to a plate and tent with foil to keep warm.
- Turn stove-top heat on under skillet to medium. Add 2 to 3 Tablespoons of white wine to the pan and stir with a wooden spoon to loosen any browned bits in the pan. Allow to simmer briefly to cook of the alcohol, about 1-2 minutes. The sauce should be nice and thick at this point, but if not, simmer a few minutes longer. There won't be a ton of sauce, but it is very concentrated in flavour, so a little goes a long way.
- Transfer resting pork to a cutting board. (You can add any juices from the plate to the pan sauce, if you like). Slice pork into 1/2-inch slices and place on platter or plates. Drizzle pan sauce over-top of the pork and serve immediately.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!