Maple Mustard Pork Tenderloin

Francine Lizotte


This scrumptious dish is perfect when entertaining as it is quick and easy to make plus very elegant to serve!


☆☆☆☆☆ 0 votes

4 servings
10 Min
30 Min
Stove Top


  • 1 large
    pork tenderloin, silverskin removed
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ·
    ground himalayan sea salt
  • 1 1/2 Tbsp
    olive oil
  • 1 Tbsp
    ghee butter (clarified butter)
  • 1/2 c
    red onions, diced
  • 2 large
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh ginger, finely minced
  • 1 Tbsp
    fresh rosemary, chopped (substitute 1 tsp. dry rosemary)
  • 1/4 c
    dry white wine
  • 1/2 c
    high quality maple syrup
  • 3 Tbsp
    dijon mustard
  • 1/4 tsp
    cayenne pepper, or to taste

How to Make Maple Mustard Pork Tenderloin


  1. Season pork with black pepper; set aside.
  2. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip it and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin.
  3. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.
  4. Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits.
  5. When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings
  6. To view this recipe on YouTube, click on this link >>>>

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