Description
Cook a juicy pork tenderloin with a sweet and tangy maple-Dijon glaze using a sear-then-roast method for a fast weeknight dinner.
Ingredients
Scale
- 1 pork tenderloin (about 1 to 1.5 lbs)
- 1 tablespoon olive oil
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Pat the pork tenderloin dry with paper towels. Season all sides evenly with salt and pepper.
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and thyme to create the glaze.
- Heat the olive oil in an oven-safe skillet, preferably cast iron, over medium-high heat until shimmering.
- Sear the pork tenderloin on all sides until nicely browned, about 2 minutes per side.
- Brush half of the maple mustard glaze over the top of the seared pork.
- Transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 140 degrees Fahrenheit (60 degrees Celsius).
- Remove the skillet from the oven. Brush the remaining glaze over the pork.
- Tent the pork loosely with foil and let it rest on a cutting board for 10 minutes. The internal temperature will rise to 145 degrees Fahrenheit (63 degrees Celsius) during resting.
- Slice the pork into 1/2-inch thick medallions before serving.
Notes
- For meal prep, you can mix the glaze ingredients up to 3 days ahead and store them in the refrigerator.
- You can prepare the pork by applying the seasoning and glaze mixture the night before and refrigerating it uncovered for a more flavorful result.
- Serve with roasted root vegetables or mashed sweet potatoes for a complete meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked meat
- Calories: 280
- Sugar: 15
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 30
- Cholesterol: 85