Simple Maple Mustard Oven-Baked Pork Tenderloin

Ingredients

• 1½ to 2 pounds pork tenderloin
• ¼ cup pure maple syrup
• 2 tablespoons whole grain mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil (optional)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, finely chopped)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (optional)
• Cooking spray or a little oil for greasing the pan

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or a 9×13-inch baking dish.
2. Pat the pork tenderloin dry with paper towels. Trim away any silver skin if needed, then place the pork in the prepared baking dish.
3. In a medium bowl, whisk together the maple syrup, whole grain mustard, apple cider vinegar, olive oil, rosemary, salt, and black pepper until smooth and well combined.
4. Pour the maple mustard mixture over the pork, turning the tenderloin to coat all sides evenly.
5. Let the pork sit for 5–10 minutes while the oven finishes preheating.
6. Bake for 20–25 minutes, basting once halfway through, until the internal temperature reaches 145°F (63°C) in the thickest part.
7. Remove the pork from the oven and loosely tent with foil. Let it rest for 5–10 minutes.
8. Slice into ½-inch medallions and spoon the warm maple mustard sauce from the pan over the top before serving.

Variations & Tips

• Sweeter glaze: Reduce the mustard to 1 tablespoon and add 1 extra tablespoon of maple syrup.
• Herb swap: Thyme or sage work beautifully in place of rosemary.
• One-pan dinner: Add baby potatoes and carrot chunks around the pork before baking.
• Thicker sauce: Simmer the pan juices in a small saucepan for a few minutes until reduced and glossy.
• Leftovers: Slice thin and use in sandwiches with mustard and pickles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or covered in a 325°F oven until warmed through.