Maple-Glazed Pork Tenderloin

Maple-glazed pork tenderloin is a useful centerpiece when you want a roast-style dinner without a long cooking time. Dijon mustard balances the maple syrup, while garlic and thyme add savory depth.

Pork tenderloin is lean, so the main goal is to avoid overcooking. A thermometer gives a more reliable result than relying on time alone.

Recipe overview

• Servings: 4
• Estimated preparation: 10 minutes
• Estimated cooking and resting: 30 minutes
• Estimated total: 40 minutes
• Equipment: Ovenproof skillet or roasting tin, food thermometer

Ingredients

• 500–600 g pork tenderloin
• 1 tablespoon olive oil
• ¾ teaspoon fine salt
• ½ teaspoon black pepper
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon wholegrain mustard, optional
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 tablespoon apple cider vinegar or lemon juice

Instructions

1. Heat the oven to 200°C/180°C fan/400°F.
2. Pat the tenderloin dry. Rub with oil, salt, and pepper.
3. Mix the maple syrup, both mustards, garlic, thyme, and vinegar in a small bowl.
4. Heat an ovenproof skillet over medium-high heat. Sear the tenderloin for 2–3 minutes per side until lightly browned.
5. Brush or spoon about half the glaze over the pork.
6. Transfer the skillet to the oven and roast for approximately 15–20 minutes, depending on thickness.
7. Check the internal temperature at the thickest point. Remove at 63°C/145°F and rest for at least 3 minutes.
8. Brush with the remaining glaze, slice, and serve with the pan juices.

Cooking tips and substitutions

• If two tenderloins are used, allow space between them for even browning.
• Use honey instead of maple syrup if needed, though the flavor will be less distinct.
• Add a pinch of chili flakes for a spicier glaze.
• If the glaze begins to darken too much, cover loosely with foil for the final minutes.

Serving suggestions

Serve with roasted potatoes, green beans, or a crisp salad. For another pork dinner, try Pork Chops with Apples and Onions.

Use a thermometer to check doneness: FoodSafety.gov safe cooking temperatures.