Pork tenderloin is one of my favorite cuts of meat to use for family dinners. It’s not hard to prepare, it can take on any kind of flavors from barbeque to Mexican to classic herbs to Asian. You can roast it in the oven, grill it, smoke it, or even sous vide it. My Dijon Maple Pork Tenderloin is my new favorite! The combination of tangy Dijon, sweet maple syrup and fresh sage is incredible.
Serve this easy protein with a side of mashed potatoes and a vegetable then dinner is done. Depending on the thickness of your tenderloin, it can take as little as 30 minutes to cook. Here’s how you make it!
Preparing the Tenderloin
Here is the lineup of ingredients for the delicious sauce: Dijon mustard, pure maple syrup, apple cider vinegar, salt, pepper, fresh garlic and fresh sage. The herb can be versatile because I think rosemary or thyme would also be delicious. You could even combine them!
After whisking the sauce ingredients together, prepare your tenderloin. I lined my baking dish with non-stick foil but you could also use cooking spray. If there’s a lot of extra fat or silver skin on the tenderloins, make sure to cut that off first.
Add the tenderloins to the dish and pour the sauce over. Flip the tenderloins so that all sides are coated. Next, just pop them in the oven, uncovered, and bake until the internal temperature reaches 145-150 degrees in the thickest part.
Cooking and Serving the Dijon Maple Pork Tenderloin
There are several ways that you could cook the Dijon Maple Pork Tenderloin. My favorite way is baked in the oven because I like to have the sauce contained. We pour that delicious sauce over the mashed potatoes and it is SO yummy. You could use your pellet grill/smoker but I would suggest keeping it in a foil pan or something.
The number ONE piece of advice when making pork tenderloin is to use a very accurate thermometer like this one from Thermoworks. Cooking it to the perfect temperature, which is 145-150, is crucial! This turned out so juicy and so tender. Let it rest for 5 minutes before slicing.
I know it looks kind of boring and beige but don’t let that fool you. The combination of dijon, maple syrup, apple cider vinegar, garlic and fresh herbs is to die for. See all that extra sauce in the pan? Drizzle that over the sliced pieces and mashed potatoes on your plate. My Dijon Maple Pork Tenderloin is restaurant quality!
Sponsored post for Lee’s Marketplace. Ingredients on sale September 8-14: pork tenderloin, pure maple syrup, Dijon, apple cider vinegar
Dijon Maple Pork Tenderloin
- 3/4 cup Dijon mustard
- 1/3 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2-3 lbs pork tenderloin
- Preheat oven to 400° F. Line a 9×13 baking dish with nonstick foil or coat bottom with cooking spray, set aside.
- In a medium-sized bowl, add dijon, syrup, vinegar, garlic, sage, salt and pepper. Whisk to combine.
- Place tenderloins in the baking dish. Pour the dijon maple sauce over and turn the tenderloins to coat on all sides.
- Place in oven and cook, uncovered, for approximately 30 minutes or until the internal temperature in the thickest part of the tenderloin reaches 145-155 degrees.
- Remove from oven and let rest 5 minutes before slicing tenderloin into one inch pieces. Pour extra sauce from baking dish over the slices when serving.
- Make sure to cut off any extra fat or silver skin from tenderloins before cooking.
- Sage can be replaced with fresh rosemary or fresh thyme.