Name: Maple Dijon Pork Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon garlic, minced; ¼ cup (79 g) pure maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon Sriracha; 1 tablespoon soy sauce; 1 teaspoon apple cider vinegar; 1 pork tenderloin (about 1 ½ pounds, trimmed); 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Chopped fresh parsley, for garnish

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Try this Maple Dijon Pork Tenderloin for a delicious weeknight meal that will have your loved ones coming back for seconds. Imagine the rich aroma of roasted pork wafting through your kitchen, the enticing scent of garlic mingling with the sweet fragrance of maple syrup, and the warm, golden tones of the glaze drawing everyone to the table. This dish, with its perfect balance of sweet and tangy flavors, has a way of creating lasting memories around the dinner table. I remember the first time I made this for my family during a chilly autumn evening. The combination of warmth, spices, and comfort was just what we needed on that crisp night. As we sat down to eat, every bite was met with smiles and satisfied sighs. With the holidays just around the corner, it’s the ideal dish to impress your guests or simply to enjoy at home. I’m thrilled to share this recipe with you; get ready to make a delectable dinner in no time!

Table of Contents

Why This Is The Best Maple Dijon Pork Tenderloin Recipe
Ingredients You’ll Need
How to Make Maple Dijon Pork Tenderloin
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Maple Dijon Pork Tenderloin

Why This Is The Best Maple Dijon Pork Tenderloin Recipe

There’s something magical about this Maple Dijon Pork Tenderloin recipe that speaks to both ease and flavor. In just about 30 minutes, you can create a savory main course that looks as impressive as it tastes—all without complicated steps or lengthy prep. The glaze, featuring maple syrup, Dijon mustard, and a hint of Sriracha, delivers the perfect blend of sweetness and zest, elevating the dish to a new level of deliciousness. Plus, the eye-catching presentation makes it perfect for dinner parties or family gatherings. Whether served on a busy weeknight or during a special occasion, this recipe is versatile and adaptable, catering to various dietary preferences without sacrificing flavor. It’s easy to see why this dish will become a family favorite!

Ingredients You’ll Need

1 tablespoon extra virgin olive oil: This is the base for sautéing and provides flavor. You can substitute it with canola or vegetable oil if preferred.
1 tablespoon garlic, minced: Fresh garlic enhances the depth of flavor. Garlic powder can be used in a pinch, but fresh is always better!
¼ cup (79 g) pure maple syrup: This natural sweetener gives the glaze its signature sweetness. Avoid pancake syrup for the best results.
1 tablespoon Dijon mustard: Adds a tangy richness to the glaze. You can also use yellow mustard if that’s what you have on hand.
1 tablespoon Sriracha: This gives the dish a spicy kick. Adjust according to your heat preference or substitute with hot sauce.
1 tablespoon soy sauce: Adds umami and balances the sweetness. Choose low-sodium for a lighter option.
1 teaspoon apple cider vinegar: This brightens up the glaze. If you don’t have apple cider vinegar, you can use white vinegar or lemon juice.
1 pork tenderloin (about 1 ½ pounds, trimmed): Tenderloin is lean yet juicy, perfect for roasting. Look for a pinkish hue with little fat.
Spices: Combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to season the pork. Customize by adding your favorite spices or herbs.
Chopped fresh parsley, for garnish: Adds a beautiful finishing touch and fresh flavor.

How to Make Maple Dijon Pork Tenderloin

Preheat and Prepare

Begin by preheating your oven to 400°F (204°C). While it’s heating, gather all your ingredients and get ready to create your glaze. Preheating is crucial, as it ensures the pork cooks evenly while retaining its moisture.

Sauté Garlic

In a small saucepan over medium heat, add 1 tablespoon of extra virgin olive oil. Once the oil shimmers, toss in the minced garlic. Sauté for about 30 seconds, stirring constantly to prevent burning. You’ll know it’s ready when it becomes fragrant, releasing an irresistible aroma throughout your kitchen.

Whisk Together the Glaze

Next, add the maple syrup, Dijon mustard, Sriracha, soy sauce, and apple cider vinegar to the saucepan. Whisk the ingredients together until completely blended. Allow the mixture to come to a gentle simmer, cooking for 2-3 minutes while stirring occasionally. This step thickens the glaze, giving it a rich consistency. Set it aside once it’s ready—you want about ½ cup of glaze for later use.

Prepare the Pork

While the glaze cools, pat the pork tenderloin dry with paper towels. Drying the meat not only helps the spices adhere better but also promotes a nice sear. In a separate small bowl, combine the spices: paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Rub this spice mixture evenly over the pork, ensuring all sides are well-coated. This seasoning will deliver depth and flavor to the meat.

Sear the Pork

Heat a large, oven-safe skillet over medium-high heat and pour in 1 tablespoon of extra virgin olive oil. Once the oil is hot and shimmering, sear the pork tenderloin on all sides until it’s golden brown, about 2-3 minutes per side. This not only locks in moisture but also creates tasty caramelization. That beautiful browned crust is what takes this dish to the next level.

Glaze the Pork

After searing, brush the pork tenderloin generously with most of the prepared glaze, saving about 3 tablespoons to drizzle on top before serving. This means you’re layering flavors at every step, ensuring each bite is full of that sweet tanginess.

Roast the Pork

Now, transfer the entire skillet to the preheated oven. Roast for about 10-12 minutes or until a meat thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C). The internal temperature is critical for juicy pork—don’t skip this as it guarantees perfectly cooked meat!

Rest and Slice

Once out of the oven, transfer the pork to a cutting board and tent it loosely with aluminum foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Once rested, slice into medallions, spoon the reserved glaze over the top, and garnish with chopped fresh parsley. The result is not just a meal, but a feast for the senses!

Tips for Success

Avoid overcooking: Using a meat thermometer helps prevent dry pork.
Let ingredients come to room temperature before cooking, so they meld better.
Utilize condensed cooking times: Have all your ingredients ready to go to save time.
Experiment with your glaze: Try adding different spices to the glaze for unique flavors.
Do not skip resting the meat; it enhances juiciness and flavor.
If you’re making this ahead, store the glaze separately to maintain its freshness.

Serve It With

Pair your Maple Dijon Pork Tenderloin with seasonal vegetables like roasted Brussels sprouts or creamy mashed potatoes for a beautiful and balanced meal. Adding a side of glazed carrots brings vibrancy to your plate, while a light salad dressed with a simple vinaigrette can lighten the experience. This dish also shines during family gatherings and potlucks, where its appealing look and irresistible flavors will certainly impress everyone. A crisp white wine or a chilled apple cider complements the sweetness of the dish beautifully.

How To Store & Reheat Leftovers

For room temperature storage, consume any leftovers within 2 hours. Refrigerate the pork in an airtight container for up to 3-4 days. If you’d like to freeze it, wrap tightly in plastic wrap and place it in a resealable freezer bag for up to 3 months. To reheat, warm it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also quickly microwave slices for a couple of minutes, but be cautious not to overheat, which can dry the meat out.

Tips & Variations

Consider trying these variations to switch things up:

Flavor Swaps: Experiment with different mustards like spicy brown or honey mustard for a twist on flavor.
Gluten-Free Option: Use gluten-free soy sauce to accommodate dietary restrictions.
Balsamic Glaze: Swap out maple syrup for balsamic vinegar for a tangy glaze that works beautifully, especially in summer.
Stuffed Tenderloin: Butterfly the pork and fill it with spinach and feta for an added flavor dimension.
Add Fruits: Include sliced apples or pears in the baking dish for a sweet fruit contrast.

Recipe FAQs

Can I Use Chicken Instead of Pork?

Absolutely! Chicken breasts or thighs can be substituted; just adjust cooking times accordingly, as chicken may require a longer cook time to reach 165°F.

What Can I Add to The Glaze?

Feel free to add in a bit of fresh rosemary or thyme for a herbal note, or even some orange zest for a citrus flair that pairs wonderfully with pork.

Can I Prepare This Ahead of Time?

You can prepare the glaze a day in advance and store it in the refrigerator. Just reheat before brushing on the pork during cooking.

Is It Possible to Grill the Pork Instead?

Certainly! Grill the pork over medium-high heat, turning occasionally until it reaches the desired temperature. Just be sure to keep the grill covered for even cooking.

Taking the time to try this Maple Dijon Pork Tenderloin recipe will surely be rewarding. The blend of sweet, tangy, and spicy in the glaze perfectly complements the succulent pork, crafting a dish that is not only beautiful but also satisfying. Enjoy your time in the kitchen, and don’t be afraid to experiment or make it your own. Bring your family together around the table and celebrate the delicious flavors that create lasting memories!

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