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Pork Tenderloin with Maple-Mustard Glaze

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Pork Tenderloin with Maple-Mustard Glaze

Pork Tenderloin with Maple-Mustard Glaze
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
This dish is extremely easy to make and surprisingly elegant. If you don't have an ovenproof frying pan, transfer the pork to a roasting pan after browning and then place the roasting pan directly on the stove to finish the sauce.


  • 1/4 cup pure maple syrup
  • 3 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 1/2 pounds pork tenderloin
  • 1 tablespoon vegetable oil
  • 1/4 cup chicken broth


  • Preheat the oven to 425°F.
  • In a small saucepan, combine the maple syrup and grainy mustard. Bring to a boil and reduce until a thick glaze, about 5 minutes. Remove from the heat and stir in the Dijon mustard, mayonnaise and lemon juice.
  • Cut the tenderloin if half, if necessary, so that it will fit into a large oven-proof frying pan. Season the meat with salt and pepper. Heat the oil in the pan until hot but not smoking and brown on all sides, about 5 minutes. Coat the pork with 4 tablespoons of the mustard mixture and roast until an instant-read thermometer registers 150°F, about 15 minutes. Transfer to a carving board and let rest for 5 minutes.
  • Meanwhile, transfer the frying pan to the stove and add the remaining glaze and the chicken broth. Cook over moderate heat until thickened, about 1 minute.
  • Cut the pork into thin slices and serve with the sauce.