Mustard Glazed Pork Tenderloin


  • 2 lbs pork tenderloin
  • 5 tbs Dijon mustard
  • kosher salt and black pepper to taste
  • 2 tbs canola oil
  • 1/2 cup cider vinegar
  • 5 tbs maple syrup
  • Preheat oven to 425 degrees.
  • Combine 2 tbs of mustard with salt and pepper and rub all over  the pork.
  • Heat oil in a large oven proof skillet over medium high heat.
  • Add the pork and brown on all sides for 3-5 minutes.
  • Transfer pan to the oven and roast until an instant read thermometer registers 145 and the juices run clear. About 20-30 minutes.
  • Transfer pork to a cutting board and let rest for about 5 minutes.
  • Place skillet over medium high heat, add the vinegar and bring to a boil, scraping any brown bits from the bottom of the pan with a wooden spoon.
  • Whisk in maple syrup and the remaining mustard, then bring to a boil.
  • Cook for 5 minutes or until sauce has thickened.
  • Slice pork and serve draped with the sauce.

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