Maple Mustard Pork Tenderloin with Garlic and Rosemary
By Ethan Parker
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
A 35-minute pork tenderloin recipe that uses just one oven dish and a few other ingredients would be suitable for a weeknight meal. Maple syrup and two kinds of mustard are used as a glaze for the pork tenderloin, which is browned first and then baked.
I first dry and trim the tenderloin and season it. I sear the tenderloin in hot olive oil in a cast-iron pan for 2 to 3 minutes per side. The tenderloin is nicely seared. I use a small dish to make the glaze and set it near the stove while I cook the tenderloin. The seared surface of the tenderloin helps the glaze adhere. I don't skip the searing step to apply the glaze.
The oven cooking time for pork is 15 to 20 minutes at 400°F. I brush the pork with the glaze a second time halfway through cooking. I use an instant-read thermometer to check the internal temperature of the pork in the thickest part. Allow the cooked pork to rest for 5 to 10 minutes on a cutting board to keep juices from running down the side of the cutting board when sliced.
Slice medallions while they're still warm. Serve medallions with roasted vegetables on some days and mashed potatoes on other days when you want to eat a bigger meal. Another vegetable option is broccoli. Serve a Cranberry Pecan Cheese Ball as an appetizer for a holiday meal.
What makes this special
- 35 minutes total cook time. Pan-sear and oven-bake in the same skillet.
- One oven-safe pan can be used for browning and baking. This will help you avoid having multiple dishes to clean afterward.
- Short list of pantry ingredients. Simple glaze recipe. Small bowl over a pan used for heating the glaze.
- A 1.5-pound tenderloin will feed four people. The only tools you need besides a skillet are a food thermometer.
- If you don't have Dijon, use yellow or spicy brown mustard in the glaze. Use whichever you have available.
- Additional juices from the pan are served with the sliced pork at dinner. You do not need to make another sauce to go with dinner.
Ingredients
- •1 ½ lbs pork tenderloin (silver skin trimmed)
- •1 tbsp olive oil
- •½ tsp salt
- •¼ tsp black pepper
- •¼ cup pure maple syrup
- •2 tbsp Dijon mustard
- •1 tbsp whole grain mustard
- •2 cloves garlic (minced)
- •1 tsp fresh rosemary (finely chopped)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Pat the pork tenderloin dry, trim away any silver skin, and season it with salt and pepper.
- 3
Whisk the maple syrup, Dijon mustard, whole grain mustard, minced garlic, and chopped rosemary together in a small bowl.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin for 2-3 minutes per side until browned all over.
- 5
Brush half of the glaze over the pork, then transfer the skillet to the oven. Bake for 15-20 minutes, brushing with the remaining glaze halfway through.
- 6
Remove the pork when a meat thermometer in the thickest part reads 145°F (63°C), then transfer it to a cutting board.
- 7
Rest the tenderloin for 5-10 minutes, then slice it into medallions and serve with the pan juices.
FAQ
Nutrition (per serving)
Calories
310
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