This is the juiciest roasted pork tenderloin recipe ever! It’s coated in a simple spice rub, quickly seared, then roasted and served with an easy and flavorful maple and dijion mustard pan sauce. A simple, quick and sophisticated dinner that family and friends will love!
I really hope these pictures are capturing just how juicy and flavorful this pork tenderloin really is? I mean, c’mon… just look at that plate! I guess the only way to know for sure is to give it try for yourself. Roasted Pork Tenderloin with Maple-Dijon Sauce is made with just a few staple ingredients and spices, and only about 30 minutes of time to make- I’d say it’s a no-brainer!
Pork Loin or Pork Tenderloin?
I know they sound the same, but no, pork tenderloin and pork loin are two different cuts of meat that need to be cooked differently.
The tenderloin comes from a muscle that runs along the spine. It is not a muscle that gets a lot of use, so it is very tender. It is long, thin, and very lean with practically no fat.
Pork loin is often referred to as a rib roast and comes from the rib section. It is a large cut that can be bone-in or boneless and is often sold with a thick fat cap on it.
Do I have to Sear the Pork Tenderloin before Roasting!
In my opinion, 100% yes! I’ve seen many recipes where you simply bake the tenderloin. I’ve even tried it myself to see if I can skip this step and save myself some time and an extra dish to wash. The result was a colorless, drab, and grey pork tenderloin that really didn’t look very appetizing at all. You will want to add some flavor with a dry spice rub before searing. I love the simple combination of paprika, garlic powder, onion powder, salt, and pepper.
The beauty of searing your meat comes from the Maillard Reaction, which is scientifically defined as “The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.” Basically, it makes meat taste more complex and look more enticing!
Roasted Pork Tenderloin with Maple-Dijon Sauce Ingredients
- Pork tenderloin: trimmed of fat, silver skin removed, and patted dry with a paper towel
- Dry rub spices: paprika, onion powder, garlic powder, kosher salt, and black pepper
- Vegetable oil: or other high heat oil for searing
- Chicken broth: as the flavorful liquid base to make the sauce
- Dijon mustard: adds a little acidity and complexity to the sauce
- Pure maple syrup or honey: for a touch of sweetness and balance
- Cornstarch: to thicken the sauce
- Fresh parsley: for garnish and color
How to Make Roasted Pork Tenderloin with Maple-Dijon Sauce
- Preheat your oven to 450 degrees. Trim the tenderlions fat and the silver skin. Dry the pork tenderloins well with paper towels
- Combine spices in small mixing bowl and coat the pork withthe rub.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat , and transfer seared pork to baking sheet.
- Roast pork for 9-13 minutes (time will depend on thickness of the tenderloin) When internal temperature of 145° is reached, remove pork from oven and let rest on cutting board 5-10 mintues before slicing .
- While pork is roasting make the sauce. Place flying pan that pork was seared in over low heat. Add chicken stock, dijion mustard, maple syrup. Whisk to combine and bring to a low simmer. To thicken the sauce, combine 1/4 cup of liquid and cornstarch in seperate bowl. Add cornstarch mix back into pan, whisk to imcoporate. Sauce will thicken as it simmers.
- Slice the pork into 1/4 inch rounds, and place on serving platter with sauce over top and and dripping from the cutting board. Garnish with chopped parsely for color
Other Recipes You May Like:
Roasted Pork Tenderloin with Maple-Dijon Sauce
Ingredients
- 2½ lbs pork tenderloin trimmed, silver skin removed
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1 tbsp dijion mustard
- 1 tbsp pure maple syrup or honey
- 1 tsp cornstarch
- 1/4 cup parsley fresh, chopped
Instructions
- Preheat your oven to 450 degrees. Trim the tenderlions fat and the silver skin. Dry the pork tenderloins well with paper towels.
- Combine spices in small mixing bowl and coat the pork withthe rub.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat , and transfer seared pork to baking sheet.
- Roast pork for 9-13 minutes (time will depend on thickness of the tenderloin) When internal temperature of 145° is reached, remove pork from oven and let rest on cutting board 5-10 mintues before slicing .
- While pork is roasting make the sauce. Place flying pan that pork was seared in over low heat. Add chicken stock, dijion mustard, maple syrup. Whisk to combine and bring to a low simmer. To thicken the sauce, combine 1/4 cup of liquid and cornstarch in seperate bowl. Add cornstarch mix back into pan, whisk to imcoporate. Sauce will thicken as it simmers.
- Slice the pork into 1/4 inch rounds, and place on serving platter with sauce over top and and dripping from the cutting board. Garnish with chopped parsely for color
I’m not really a pork fan but this was wonderful! Quick, easy, juicy, and my family loved it!
Thank you so much! I’m not a huge pork fan either, honestly.. but my boys like it, and my clients do too, so I find myself making quite often