Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin

38 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
Nutrition per serving may change if servings are adjusted.
  • 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 38

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!
April 19, 2017
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By: Owen Anderson
So easy and so good. I love the sweet tangy taste.
April 17, 2017
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By: Sabrina Lane
This is a fabulous tasty and easy recipe. I made it this year Easter and we are in love with it. I served it with the Orzo grape salad .. wow! Fantastic
January 17, 2017
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By: cathyr8bd
LOVE this! Delicious, fast, easy. Wonderful flavor, very tender meat, great tangy sauce. Definitely putting it into the rotation
August 05, 2015
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By: EatingWell User
New go-to recipe! My family loves this recipe, the sauce is amazing. I sometimes double it depending on what I'm serving this with. It's quick, healthy and elegant enough for company. Pros: Quick & Healthy
June 08, 2015
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By: EatingWell User
Amazing! This recipe was so easy and turned out so good... there weren't any leftovers and it was just the two of us, I am not ashamed! Simply amazing, I served with steamed fresh green beans... will be making again many, many times! Pros: Super moist and delicious! Tangy bite to the sauce!
November 04, 2014
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By: jo.list
Easy & Delicious This dish was amazing, and so easy to prepare. I doubled the recipe, because I could't find a 1 lb. pork loin. But my husband and I were happy to have leftovers. I did cut the vinegar in half with water, felt like it might be too tangy, and it still had that sweet and sour taste. We will definitely make this again. Pros: Fast Prep
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