This Maple Dijon Pork Tenderloin is tender, juicy, and coated in a sweet-and-spicy glaze that’s bursting with flavor. The combination of maple syrup, Dijon mustard, and a touch of Sriracha creates a glaze that perfectly complements the savory pork, making it an easy weeknight dinner or a show-stopping dish for guests. If you love this flavor, you’ll also want to check out my Honey Garlic Pork Loin for another simple, crowd-pleasing pork dinner.
Ingredients & Substitutions
- Pork tenderloin: About 1 ½ pounds, trimmed. You can also use a pork loin roast, though cooking time will be slightly longer. Season the pork with paprika, garlic powder, onion powder, kosher salt, and black pepper. These spices create a simple, flavorful rub. Adjust seasoning to taste or swap smoked paprika for a slightly smoky note.
- Extra virgin olive oil: Used to cook the garlic and bring the glaze together. You can substitute avocado or vegetable oil if needed.
- Garlic, minced: Adds savory depth. Garlic powder can be used in a pinch, though fresh garlic gives the best flavor.
- Pure maple syrup: Gives the glaze a sweet, rich flavor. You can use honey as a substitute for a slightly different sweetness.
- Dijon mustard: Provides tang and balances the sweetness. Yellow mustard can be used, but the flavor will be milder.
- Sriracha: Adds a gentle heat. You can reduce the amount for less spice or substitute with chili garlic sauce.
- Soy sauce: Adds umami and depth. Tamari can be used as a gluten-free option.
- Apple cider vinegar: Brightens the glaze. White wine vinegar works in a pinch.
FAQs
Can I make this ahead of time?
Yes! You can prep the glaze and spice rub a day in advance. Keep them covered separately in the refrigerator and assemble just before cooking.
Can I use a different cut of pork?
Absolutely! A pork loin roast can be used, but cooking time will be slightly longer. Tenderloin works best for quick, juicy medallions.
How do I know when the pork is done?
Use a meat thermometer inserted into the thickest part. The pork is perfectly cooked at 145°F (63°C). Let it rest for a few minutes after removing from the oven for the juiciest results.
Can I make it spicier or milder?
Yes. Adjust the Sriracha in the glaze to taste. Reduce for a milder glaze or add a touch more for heat.
Serving Ideas
- Serve sliced medallions with the reserved glaze drizzled on top and a sprinkle of parsley for a simple, elegant presentation.
- Pair with roasted vegetables, mashed potatoes (or cauliflower mashed), or a simple side salad for a complete weeknight meal.
- Serve alongside rice or quinoa to soak up the extra glaze for a hearty dinner.
- For a crowd, slice the tenderloin and place it on a platter for family-style serving, letting everyone add extra glaze to their portion.
Tips & Tricks
- Sear before roasting: Browning the pork on all sides locks in juices and creates a beautiful golden crust.
- Use a meat thermometer: Cook the pork to 145°F (63°C) for perfectly tender and juicy medallions.
- Reserve some glaze: Brushing extra glaze on after roasting keeps the pork moist and adds a glossy, flavorful finish.
- Let it rest: Tent the pork with foil for 5-10 minutes before slicing to retain all the juices.
- Adjust spice level: Modify the Sriracha in the glaze to make it mild or spicy based on your preference.
How To Store Maple Dijon Pork Tenderloin
Refrigerator: Store leftover sliced pork and glaze separately in airtight containers for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Make-Ahead Tip: You can prep the glaze and spice rub a day in advance and keep them refrigerated. Assemble and cook the pork when ready for a quick dinner.
Freezing: Cooked pork tenderloin can be frozen for up to 2 months. Slice, wrap tightly in foil or plastic wrap, and place in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Maple Dijon Pork Tenderloin
Ingredients
Maple Dijon Glaze
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, minced
- ¼ cup (79 g) pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
Pork
- 1 pork tenderloin, about 1 ½ pounds, trimmed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- Chopped fresh parsley, for garnish
Instructions
Maple Dijon Glaze
- Preheat oven to 400°F (204°C).
- In a small saucepan over medium heat, add olive oil. One hot, add garlic and cook for about 30 seconds, stirring constantly.
- Stir in maple syrup, Dijon mustard, Sriracha, soy sauce, and apple cider vinegar. Whisk to combine.
- Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the glaze is slightly thickened. You should have about ½ cup of glaze. Set aside.
Pork
- Pat the pork dry with paper towels.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the pork.
- Heat a large oven-safe skillet over medium-high heat and add olive oil. Once hot, sear the pork on all sides until golden brown, about 2-3 minutes per side.
- Brush the pork with most of the prepared glaze, reserving about 3 tablespoons for drizzling at the end.
- Transfer the skillet to the oven and roast for 10-12 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C).
- Remove from the oven and transfer pork to a cutting board. Tent loosely with aluminum foil and let rest for 5 to 10 minutes.
- Slice into medallions, spoon the reserved glaze over the top, and garnish with parsley. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This pork tenderloin is incredible! The glaze is perfectly sweet with a little kick, and the pork came out really juicy!
Elizabeth
Seeing the Sriracha in the recipe made me think the pork would be too spicy for me, but it was perfect. I really liked it a lot and plan to make it home.
Stephanie
This is an easy, but super flavorful pork tenderloin recipe. I might use a little less Sriracha, but the flavors were spot on.
Bella
I thought this pork recipe was really good. It's easy to adjust the spice level (and I like a lot) to what you like.
