Serves 4
745 min
Dijon Honey-Maple Glazed Pork Tenderloin
Recipe GLPR5dd694259ba12a
A succulent pork tenderloin coated in a savory-sweet glaze of Dijon mustard, honey, and maple syrup, with warm spices. The meat is marinated for deep flavor, then seared to create a golden crust and roasted until juicy and tender. Perfect for an elegant yet simple weeknight or weekend dinner.
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Ingredients
1⅔ lb pork tenderloin
⅓ cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1 tablespoon honey
1 tablespoon maple syrup
½ teaspoon black pepper
¼ teaspoon allspice
1½ tablespoon canola oil
Directions
Rinse the pork tenderloin under cold running water and pat completely dry with paper towels. Place it in a large resealable plastic bag.
In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, black pepper, and allspice until well combined and smooth. Pour all but 5 tablespoons of the glaze into the bag with the pork.
Seal the bag, pressing out as much air as possible. Massage the marinade into the pork, coating all sides evenly. Refrigerate for at least 4 hours, or preferably overnight.
Remove the marinated pork from the refrigerator 30 minutes before cooking to allow it to reach room temperature. Place the tenderloin on a wire rack set over a baking sheet and let it rest uncovered so the surface can dry slightly, which promotes better browning.
Preheat your oven to 400°F (204°C). Heat the canola oil in a large oven-safe skillet over medium-high heat until shimmering.
Remove the pork from the marinade, letting excess liquid drip back into the bag. Discard the bag and used marinade. Carefully place the pork in the hot skillet and sear on all sides until a golden-brown crust forms, about 1–2 minutes per side (approximately 5 minutes total).
Transfer the skillet with the seared pork directly into the preheated oven. Roast for 15–20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C) for a whole cut of pork.
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest uncovered for at least 10 minutes before carving.
Slice the pork tenderloin against the grain into ½-inch thick slices. Drizzle the reserved glaze over the slices and serve immediately.
