Roast Pork with Maple and Mustard Glaze
Indulge in the perfect balance of sweet and savory with this Roast Pork with Maple and Mustard Glaze recipe—a gourmet twist on a comforting classic. Tender pork tenderloin is seasoned to perfection, seared for a golden crust, and lovingly coated in a luscious glaze of pure maple syrup, tangy Dijon and whole grain mustards, zesty apple cider vinegar, fresh garlic, and aromatic rosemary. Roasted to juicy perfection and finished with a sticky caramelized glaze, this centerpiece-worthy dish is as simple as it is impressive. Ready in under an hour, it’s ideal for a cozy family dinner or an elegant gathering. Pair it with roasted vegetables or creamy mashed potatoes for a meal that celebrates flavor and sophistication. Keywords: roast pork recipe, maple mustard glaze, pork tenderloin dinner, easy roasted pork, holiday pork recipes, sweet and savory pork.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 0.333 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a roasting pan or baking sheet with aluminum foil for easy cleanup.
Pat the pork tenderloins dry with paper towels and season them evenly with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side. Remove the skillet from the heat and set the pork aside.
In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, and chopped rosemary to make the glaze.
Brush the glaze generously over the seared pork tenderloins, reserving a small amount for later.
Place the skillet with the pork into the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
About 10 minutes before the pork is done, brush it with the reserved glaze to create a sticky, caramelized coating.
Remove the pork from the oven and tent it with foil. Let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
Slice the pork into medallions and serve immediately, drizzled with any leftover glaze from the pan. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 336136 mg | 14615% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 70.7 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 78 mg | 6% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4268 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
