A quick and easy meal, this maple mustard pork tenderloin features a delicious glaze and is cooked paired with roasted shallots.
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 maple/mustard sauce, surrounded by the shallots then popped in to a hot oven to roast for 15-20 minutes. While it’s in the oven, you have lots of time to have a glass of wine AND quickly saute some greens to complete the dish.
Once out of the oven, the pan is quickly deglazed with some wine (so save a little bit!) to make a lovely pan sauce. Note that the wine taste is somewhat prominent, so this dish is probably won’t appeal to young children. Makes a great dinner-for-two, though :)
Cook’s Notes for Maple Mustard Pork Tenderloin
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.
Maple Mustard Pork Tenderloin with Roasted Shallots
- 1 pork tenderloin
- 1 Tbsp olive oil for searing
- 5 shallots root end cut off, peeled and quartered
- 6 Tbsp dry white wine (Riesling is nice or any dry white that you enjoy )
- 2 Tbsp real maple syrup
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp olive oil
- 1 Tbsp grainy mustard
- 1 clove garlic minced
- 1/8 tsp freshly ground pepper
- 1/4 tsp table salt
- 2-3 Tbsp white wine for de-glazing pan
Preheat oven to 375° F.
Remove the silverskin and any visible fat from the pork tenderloin and pat dry. Season with some salt and pepper.
In an oven-safe skillet on the stove-top, heat 1 Tbsp. olive oil over medium high heat. Add pork and cook for several minutes on each side until lightly golden. Pour sauce over top and add prepared shallots to both sides of the pork.
Place in the pre-heated oven and cook until pork registers about 150° on a meat thermometer (around 15-20 minutes).
Remove from oven and place on stove-top. Remove pork to a cutting board and tent with foil to keep warm. Remove shallots to a bowl with a slotted spoon (to keep any sauce in the pan).
Turn heat on under skillet to medium-high. Once the pan is hot, add 2-3 Tbsp. white wine and stir with a wooden spoon to loosen any browned bits. Allow wine to cook off for a minute or two, then reduce heat to medium-low and allow to cook down a bit, until thickened. (Note: there won't be a ton of sauce, but it is very flavourful, so a little goes a long way. Be sure to add any juices from the resting pork to the sauce as well, before slicing the pork).
Slice pork and place on serving plate(s). Drizzle with sauce and serve with roasted shallots.
(I added quick sauteed kale to my dish. I heated a Tbsp. of olive oil in a skillet over medium-high heat while my pork was resting and my sauce was simmering. I added the kale and then immediately turned the heat off under the pan. Add a bit of salt and pepper, then stir for a minute or so until wilted. I sometimes like to add a splash of vinegar to sauteed kale or spinach. White or red wine vinegar, adds a nice tanginess.)