Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin

44 Reviews
From: EatingWell Magazine, February/March 2006

Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons Dijon mustard, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons canola oil
  • ¼ cup cider vinegar
  • 2 tablespoons maple syrup
  • 1½ teaspoons chopped fresh sage


  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Nutrition information

  • Serving size: 3 oz. pork tenderloin & about 2 Tbsp. sauce
  • Per serving: 186 calories; 5 g fat(1 g sat); 0 g fiber; 9 g carbohydrates; 24 g protein; 0 mcg folate; 74 mg cholesterol; 6 g sugars; 6 g added sugars; 7 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 472 mg sodium; 512 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 4 lean meat

Reviews 44

October 07, 2019
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By: jen
This is probably the 10th time I have made this with no changes to the recipe and it is always perfect. I usually serve it with rice pilaf and roasted vegetables. Remember to use a meat thermometer and DO NOT overcook, and let the meat rest before slicing. If you happen to have a dinner guest that will not eat pink pork- return a couple of slices to the skillet before serving.
January 27, 2019
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By: magdev
I making this for the third time and have made virtually no substitutions. My husband, who has always said he hates pork, eats this like a champion!
December 13, 2018
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By: punkineddie
This was fantastic. I made it in my Instapot. Super quick, super easy. Steamed some veggies to go with it and had a healthy dinner in just 30 minutes.
December 05, 2018
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By: Lisa
Excellent and easy. Would be great for company.
November 04, 2017
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By: KP2828
This was very good and nice and easy and quick. Definately a keeper
October 24, 2017
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By: verucalane
This was excellent and super easy. I doubled the recipe and used both pieces of tenderloin in the pack. The only changes I made were to use sf maple syrup and to add fresh thyme along with the sage. I put some of the herbs on the pork when I seared it and then added the rest to the sauce at the very end. I was nervous to use 1/2c cider vinegar, but it was delicious.
August 25, 2017
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By: NancyK
I followed the recipe as written. The sauce was much too tart. I thought maple syrup would tame the cider vinegar, but I just got a sugary taste after adding more than what the recipe called for. I cut the sauce with heavy cream which added a more palatable dimension. Family response: you should have made a pork gravy rather than this sweet and sour stuff.
August 11, 2017
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By: ShannonMurphyMcCarrens
I don't have an oven safe pan, so I used the oven for the entire thing except the sauce (obviously). This recipe truly surprised me. I felt like I was eating a meal cooked by a 5 star restaurant. The sage in the sauce made this whole dish for me. You have to use fresh sage. Do not omit it or use a substitute. I will be making this many times again.
July 21, 2017
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By: Stephanie Murphy
easy and tasty!
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