By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
194 cal · 35 min
Mustard-Maple Pork Tenderloin
Recipe GLPR90e392654e6c83
A elegant yet simple roasted pork tenderloin coated with a tangy Dijon mustard and fresh sage crust, then glazed with a sweet maple-vinegar reduction. The meat stays tender and juicy inside while developing a flavorful caramelized exterior. Perfect for weeknight dinners or special occasions.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound pork tenderloin, trimmed
3 tablespoons Dijon mustard, divided
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/4 cup cider vinegar
Directions
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels and season all sides evenly with kosher salt and ground black pepper.
In a small bowl, combine 2 tablespoons of the Dijon mustard with the chopped fresh sage, stirring to blend well.
Rub the mustard-sage mixture all over the surface of the pork tenderloin, coating it completely.
Heat the canola oil in a large oven-safe skillet over medium-high heat until shimmering.
Carefully place the coated pork into the hot skillet and sear for 2 to 3 minutes on each side until golden brown, turning carefully to develop color.
Transfer the skillet to the preheated oven and roast for 12 to 15 minutes, until a meat thermometer inserted into the thickest part of the tenderloin reads 145°F.
Remove the skillet from the oven and transfer the pork to a cutting board to rest for 5 minutes while you prepare the glaze.
Place the same skillet over medium heat. Whisk together the remaining 1 tablespoon of Dijon mustard, maple syrup, and cider vinegar in the pan, stirring constantly for 1 to 2 minutes until the glaze thickens slightly.
Slice the rested pork tenderloin into 1/2-inch-thick slices and arrange on a serving platter.
Drizzle the warm mustard-maple glaze over the sliced pork and serve immediately.
Comments
This recipe wins on availability and speed: pork tenderloin, Dijon mustard, sage, maple syrup, and cider vinegar are all stocked at every major Charlotte chain, and the ingredient list is genuinely short. The 35-minute window is honest for a tenderloin sear-and-roast, though you'll want to factor in five minutes of resting after cooking. Cost per serving runs around $6–7 for the protein alone, which is reasonable for a weeknight centerpiece. The real trade-off is leftovers—cold sliced tenderloin doesn't reheat well without drying out, so this is a same-night dish; plan accordingly if you're hoping to stretch dinner into lunch.
Sign in or create a free account to add your review.
