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Meats & Seafood - Maple Mustard Pork Tenderloin

  • 1 to 11/2 pounds pork tenderloins
  • Salt and pepper or a grill
  • seasoning blend for chicken or pork, to taste
  • 1 to 2 tablespoons olive oil, or enough to coat the pan
  • 1/2 cup pure maple syrup
  • 3 tablespoons Dijon mustard

Line a baking dish with nonstick foil. Heat oven to 350º. Wash pork, trim excess fat and skin, and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides. Combine syrup and mustard in a large cup or small bowl, whisking until smooth.
Arrange pork in the baking dish and roast for 12 minutes. Brush generously with about half the mustard mixture; roast for five more minutes or until an instant-read thermometer registers 155° in the thickest part of a tenderloin. Meanwhile, heat remaining sauce to boiling in the microwave or on the stovetop.
Allow the pork to rest for five minutes, then slice and drizzle with heated sauce.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 6
Print 3x5 recipe cards
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