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Make the dinner of your dreams when you brine, bake, and glaze this maple mustard pork tenderloin! This juicy pork tenderloin is a simple yet sophisticated entree that will delight everyone at the table.
For a chicken version, try my maple mustard chicken thighs (also known as holy yum chicken or yum yum chicken!)
Maple mustard pork tenderloin features hints of apple cider vinegar, sage, and maple syrup, which make each savory and sweet bite reminiscent of all your favorite cozy feelings. By brining the pork prior to baking it, it really gives the flavors time to work their way into the tenderloin and infuse it with all of the notes you’re craving. And the glaze that tops it? It’s sweet, tangy, has a little bit of zing and quite simply mouthwatering.
Serve maple mustard pork tenderloin with a side of mashed potatoes and use that maple glaze pan sauce as the gravy. It would also be lovely with a side of roasted potatoes or bacon brussels sprouts.
Recipe Tips and Variations
- Feel free to use pork chops if that is the cut you prefer. While tenderloin is my preferred cut to use in this recipe, pork chops work well also. Just make sure to only brine them for about 30 minutes as opposed to 1-2 hours. You’ll also need to adjust cooking time a bit.
- Do not brine the pork tenderloin over 2 hours or it may become gummy.
- You do not need to season the pork before brining. It may be over-seasoned aka too salty if you season it AND brine it.
- You do not need to cook the pork right after you brine it. In fact, letting the meat air dry will help it brown, but is not necessary.
- As a food safety warning, don’t use the brine again if it’s been in contact with raw meat. It can be made ahead of time, but not used as a leftover.
Storage and Reheating Instructions
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days. You may want to consider storing the glaze separately so you can heat it up and drizzle over the pork. To reheat the pork, heat through in the microwave or in the oven for best results.
Maple Mustard Pork Tenderloin
Equipment
Ingredients
- 2 pounds (907 g) pork tenderloin
- Sage and rosemary, to garnish
For the brine:
- 5 cups (1183 ml) water
- 2 tablespoons dark brown sugar
- ½ cup (161 g) maple syrup
- ¼ cup (73 g) kosher salt
- ½ cup (118 ml) apple cider vinegar
- 12 sage leaves
- 2 sprigs of rosemary
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seed
For the glaze:
- 3 tablespoons maple syrup
- 3 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon (14 g) unsalted butter
Instructions
- Add the water, brown sugar, maple syrup, salt, apple cider vinegar, sage, rosemary, peppercorns, and mustard seeds to a large pot. Cook over medium-high heat until the mixture begins to boil. Once the mixture has been boiling for a few minutes and the sugar and salt are completely dissolved, remove from heat and let cool completely. If you want the brine to cool more quickly, you can stick it in the fridge, but not directly after it has been on the stove. I would not recommend cooling it with ice cubes as it may dilute the flavor.
- Add the brine and pork to a large marinating bag or a large bowl. You want the pork to be completely submerged. Transfer to a refrigerator and let the tenderloin sit in the brine for 1-2 hours.
- While the tenderloin is brining, make the maple glaze by whisking together maple syrup, dijon mustard, and apple cider vinegar in a small bowl and set aside.
- Preheat your oven to 350 °F (177 °C)
- Once the pork is done brining, rinse with water and pat dry.
- Heat oil in a cast iron skillet over medium high heat. Add the pork to the skillet and brown the meat for 2 minutes on each side. Brush the maple glaze over the browned pork tenderloin. Do not use all of it. Reserve any leftover glaze to use for the pan sauce.
- Transfer the pork tenderloin to the oven to finish cooking. Roast for 25 minutes or until the tenderloin reaches an internal temperature of 145 °F (63 °C)
- Remove from the oven and transfer the tenderloin to a cutting board to rest for at least 10 minutes.
- While the pork is resting, make the pan sauce. Add the remaining glaze, 1 tablespoon (14g) of butter, and 2 sage leaves to the skillet with the pork’s rendered juice. Let the butter melt and stir the ingredients to create a decadent pan sauce. Spoon this over the pork when you are ready to serve.
