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Sliced pork tenderloin with maple mustard sauce on a cream platter, finished with whole-grain mustard and fresh thyme
Family Recipe HQ

Pork Tenderloin with Maple Mustard Sauce

Seared and roasted pork with a quick shallot, maple and two-mustard pan sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest and sauce (overlapping) 10 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Pork and maple mustard sauce
  • 1 pork tenderloin about 1¼ pounds (570 g)
  • 1 tablespoon neutral oil plus 1 teaspoon if needed
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • 1 small shallot finely minced (about 2 tablespoons)
  • 1 garlic clove minced
  • ½ cup unsalted chicken broth plus extra to thin
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter optional

Equipment

  • 1 Oven-safe skillet
  • 1 tongs
  • 1 instant-read thermometer
  • 1 cutting board
  • 1 whisk

Method
 

Prepare, cook and finish
  1. Heat oven to 400°F (200°C). Trim silver skin, pat pork dry, and season with salt and pepper. Measure sauce ingredients.
  2. Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Brown pork on all sides, 6–8 minutes total, reducing heat if deposits start to burn.
  3. Transfer skillet to oven. Start checking at 12 minutes; 15–22 minutes is an estimate. Cook to at least 145°F in the thickest part before removing. Transfer to a clean board. Rest at least 3 minutes, usually 5–8, while making sauce. Handle the hot skillet carefully.
  4. Let skillet heat settle. Leave about 1 teaspoon fat; add extra oil if dry. Over medium-low heat, soften shallot 2–3 minutes. Stir in garlic for 30 seconds.
  5. Add broth and scrape up brown deposits. Whisk in syrup, mustards, vinegar and thyme. Simmer gently 3–5 minutes until lightly coating a spoon.
  6. Off heat, whisk in optional butter and pork’s resting juices. Thin with broth if needed. Slice pork across into ½-inch pieces and serve with sauce.

Notes

Times vary; use the thermometer. Sauce yield is approximately ⅔–¾ cup. Use a clean pan if the deposits are scorched. Reduce salt for pre-seasoned pork. Refrigerate leftovers within 2 hours, or 1 hour above 90°F; use within 3–4 days and reheat to 165°F.