Maple Mustard Pork Tenderloin

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  • 1/3 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  • 1 (3/4-1 pound) pork tenderloin
  • Salt and freshly ground black pepper


Stir together maple syrup, vinegar, mustards and thyme until well combined.
Pour over pork tenderloin, cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Preheat oven to 425°F.
Remove pork from marinade (reserve marinade) and place in a roasting pan on a rack.
Season with salt and pepper.
Bake for 25-30 minutes, or until internal temperature reaches 145°F.
Cover loosely with foil and let rest for 10-15 minutes before slicing.
Meanwhile, pour reserved marinade into a saucepan and bring to a boil.
Serve pork with sauce.

This recipe is also great cooked on the grill! Grill over moderate heat until internal temperature reaches 145°F.
Recipe from Central Market Mill Creek - Culinary Resource Center
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