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Dijon Maple Pork Tenderloin

Dijon Maple Pork Tenderloin

Charlotte Hancey
Pork tenderloin is coated in a sauce made from Dijon, pure maple syrup, apple cider vinegar and fresh herbs then roasted to perfection.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400° F. Line a 9x13 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.

Notes

    1. Make sure to cut off any extra fat or silver skin from tenderloins before cooking. 
    2. Sage can be replaced with fresh rosemary or fresh thyme. 
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