Dijon Maple Pork Tenderloin

Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.

Makes 4 servings


  • 1 pound pork tenderloin
  • 4 tablespoons Dijon mustard, divided use
  • 1 teaspoon Montreal steak seasoning
  • 2 teaspoons olive oil
  • 1/2 cup cider vinegar
  • 3 tablespoons maple syrup, divided use
  • 1 1/2 teaspoons fresh sage


Preheat oven to 425 degrees. Combine 2 tablespoons Dijon  mustard and 1 tablespoon pure maple syrup. Rub mixture over pork tenderloin, making sure to cover all surfaces. Heat oil in large ovenproof skillet over medium heat. Add pork and brown on all sides, 3-5 minutes. Season with Montreal Steak seasoning and transfer pork and skillet to oven to roast. Meat thermometer should read 140 degrees after about 15 minutes in oven. Move pork to a cutting board and allow to rest covered lightly with a piece of foil for approximately 5 minutes.

After removing the pork, put the skillet on the stovetop over medium-high heat. Be careful of the skillet handle—it will be hot. Add vinegar and bring to a boil, scraping up any browned bits with a wooden spoon for about 30 seconds. Whisk 2 tablespoons maple syrup and remaining 2 tablespoons Dijon mustard into the skillet. Bring this to a quick boil and reduce heat to a simmer. Cook, stirring often until the sauce is thickened, about 5 minutes. Slice pork and add chopped fresh sage. Serve sliced pork with sauce.

Photo by Lyndsey Murphy