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Square overhead image of a roasted pork tenderloin on a platter with glaze
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5 from 1 vote

Baked Pork Tenderloin with Maple Mustard Glaze

Juicy, flavorful, baked pork tenderloin is basted with a garlic and rosemary-infused maple Dijon glaze, for an easy dinner that's ready in about 30 minutes!
Course Dinner
Cuisine American
Keyword baked pork tenderloin, glazed pork tenderloin, pork tenderloin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 - 3 people
Calories 455kcal
Author Blair Lonergan

Ingredients

  • 1 teaspoon kosher salt
  • ½ teaspoon dried sage
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 (1 lb.) pork tenderloin
  • ¼ cup maple syrup
  • 2 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, peeled and gently smashed
  • 2 fresh rosemary sprigs
  • 1 tablespoon cider vinegar

Instructions

  • Preheat oven to 400°F.
  • In a small bowl, combine kosher salt, sage, garlic powder, onion, powder, and ground black pepper. Set aside.
  • Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, rub with 1 tablespoon of olive oil; rub seasoning mixture on all sides of the meat.
  • Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add pork; cook until browned on all sides, about 4-5 minutes total. Transfer to a foil-lined rimmed baking sheet.
  • Place maple syrup, butter, mustard, garlic cloves, rosemary, and vinegar in the same skillet that you used to brown the meat. Bring to a boil, stirring or whisking to loosen the browned bits from the bottom of the pan. Cook and stir until slightly thickened, 1-2 minutes. Remove from the heat. Discard rosemary sprigs and garlic cloves.
  • Brush about half of the glaze over the pork.
  • Transfer the pork to the oven, uncovered, and bake until a thermometer inserted in the thickest portion of the meat registers 140°F - 145°F, about 10-13 minutes. Baste with the remaining glaze about halfway through the cooking time. For a crisp, charred exterior, place the pork under the broiler for the final 1-2 minutes.
  • Let the pork rest at room temperature for at least 5-10 minutes before slicing and serving.

Notes

  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins.
  • Change up the seasoning. Try different herbs such as rosemary, thyme, oregano, parsley, and chives, or use a different spice rub, such as all-purpose house seasoning, a BBQ rub, paprika, cumin, chili powder, or any other seasonings that you enjoy.
  • Add a hint of extra sweetness by mixing some brown sugar into the seasoning.
  • Make it spicy by adding cayenne.
  • The total baking time will vary depending on the size and thickness of your pork, on the temperature of your pork when it goes into the oven, and on your individual oven. As a result, a meat thermometer is the best way to know exactly when your pork is done.
  • Finish the tenderloin under the broiler if you like a crispier, more charred exterior on the meat.
  • Allow the meat to rest for at least 5-10 minutes before slicing and serving. This gives the juices time to redistribute, keeping the tenderloin as juicy as possible.
  • Line the rimmed baking sheet with foil for easy cleanup, since some of the sugars in the glaze may caramelize or burn in the oven.
  • Nutrition facts provided are merely an estimate and assume that all of the glaze is consumed. If you use less glaze, the nutritional data will vary greatly.

Nutrition

Serving: 1/3 of the pork and glaze | Calories: 455kcal | Carbohydrates: 19g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 118mg | Sodium: 1027mg | Potassium: 687mg | Fiber: 1g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg