Maple Dijon Pork Tenderloin
Try this Maple Dijon Pork Tenderloin for a delicious weeknight meal. A sweet and spicy glaze makes it irresistible.
Servings: 4 people
Calories: 384kcal
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.
Nutrition
Serving: 1portion | Calories: 384kcal