Here’s a delicious and easy recipe for seared pork tenderloin, perfect for both weeknight dinners and special occasions. A maple mustard glaze with a splash of Grand Marnier (optional) adds a rich, sweet, and flavorful touch. Whether prepared elegantly for company or simply for the family, this roasted pork tenderloin is a crowd-pleaser.
Pork tenderloin is a versatile cut of meat, quick-cooking and can be seared, roasted, grilled, or sautéed—making it a reliable choice for a terrific dinner. Sear on the stovetop and finish in the oven. Make the sauce while the pork roasts and you're ready for a delicious main course.
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Why You'll Like This Recipe
- It's a basic, simple and fast technique.
- Skip the maple mustard sauce and use other sauces.
- For bigger appetites and leftovers, do 2 pork tenderloins.
If you like pork, I bet you'll enjoy these oven baked baby back ribs.
Recipe Ingredients
Pork Tenderloin
- Pork: Tenderloins are a single small piece of meat, usually ¾ pound - 1 ¼ pounds.
- Oil: Olive oil, avocado oil, or a neutral healthy oil.
Maple Mustard Sauce
- Maple syrup: Buy the real deal not the fake colored artificial corn syrup stuff.
- Mustard: A good creamy Dijon.
- Vinegar: For some tang and balance, use apple cider vinegar.
- Soy sauce: For gluten-free use Tamari (wheat-free soy sauce).
- Liqueur: Optional. A little Grand Marnier, brandy or cognac.
Substitutions and Variations
Use the basic sear and oven finish technique and use different sauces:
- Make this tomatillo sauce for a Mexican-inspired dish.
- Creamy mango sauce for something a little tropical or try this pineapple mango salsa.
- We love using this homemade BBQ sauce as a dipping sauce for seared pork tenderloin.
Recipe Instructions
Trim the Silverskin
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To prepare the pork tenderloin for cooking trim the silverskin with a very sharp knife. This silvery-white tendon that sort of looks like packaging tape is tough connective tissue. Because it doesn’t melt away during cooking it must be removed as it will cause your meat to curl up, and it’s not pleasant to eat.
To trim the silverskin, hold your knife flat against the meat and starting at the end of the tenderloin, place the knife tip under the silverskin and free a bit of it from the meat for a piece to hold on to. Holding your knife flat, slice under the silverskin angling your knife blade up and trim the silverskin away.
Season, Sear, Roast
Dry the pork tenderloin with a paper towel. Coat the tenderloin with salt and pepper. Get your saute pan or fry pan hot, add the oil, and sear the pork tenderloin on all sides until golden brown.
Finish in a 375°F oven for 10 minutes or until it reaches 140° F. Test the internal temperature with a digital thermometer. The temperature will rise to 145° F as it is resting, easy and fast. If you cover a rimmed baking sheet with foil for fast cleanup.
Make Sauce
While the pork is finishing in the oven, make the maple mustard sauce. Whisk together the maple syrup, mustard, vinegar, soy sauce or tamari, and if using, the liqueur until smooth.
Pour the sauce mixture into the hot pan used to sear the pork. Cook over med-low heat whisking until incorporated, bubbly and thickened. This will take just a few minutes. Strain if needed for a smoother sauce and it's ready to serve.
Serving Suggestions
What to serve with seared pork tenderloin? Try these terrific side dishes:
- Riced mashed potatoes or roasted red potatoes (oven or air fryer)
- Simple, 5-minute green beans.
- Roasted broccoli with Parmesan.
- A good, tossed green salad for balance.
More Recipes With Meat
📖 Recipe
Seared Pork Tenderloin with Maple Mustard Glaze
Ingredients
Maple Mustard Sauce
- ⅔ cup real maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons low sodium soy sauce or Tamari
- 2 tablespoons Grand Marnier sub brandy or cognac
Pork Tenderloin
- 1 ¼ pounds pork tenderloin trimmed of silverskin
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic optional
- 2-3 teaspoons olive oil
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Instructions
- Pre-heat the oven to 375°F. degrees. Cover a rimmed baking sheet with foil or parchment. A quarter sheet tray works great.
- In a small bowl whisk together the maple syrup, mustard, vinegar, soy sauce and Grand Marnier (if using). Save and set aside until needed.
- Rub pork with a little olive oil. Sprinkle with sea salt and ground black pepper on all sides. Sprinkle on rosemary if using.
- Heat a sauté pan or fry pan over medium heat and add oil. Sear the tenderloin on all sides until golden brown. Remove the tenderloin from the pan and place on the baking sheet. Place in the oven to roast until pork reaches 140°F. Test with a digital thermometer. Note: Because pork tenderloin is so lean, you don't have to wait to slice it.
- While the tenderloin is roasting make the sauce. Pour the sauce mixture into the hot pan used to sear the pork. Cook over med-low heat whisking until incorporated, bubbly and thickened. This will take just a few minutes. Keep sauce warm. Ifor a smooth sauce is desired, strain through a small fine mesh strainer to remove any bits of pork or rosemary. Cut pork tenderloin into slices and serve with warm sauce.
Dave says
This is seriously one of the best pork dishes I've ever had. Had a dinner party over the weekend and it was a big hit! Thank you Chef Sally!
Chef Sally says
Hi Shannon-please let me know how you like the recipe. My family and clients all love pork tenderloin so I make it regularly and have some good recipes. It's always good to find more recipes! We'll both have to blog more on pork tenderloin. By the way, love your scripture reference. Perfect for a blogger! Mine is 1 Peter 4:10.
Shannon says
i needed a new pork recipe..i'm trying this one out this week.
by the way, thanks for all your sweet comments! 3 John 2 🙂
Wendy Bress says
I just want to tell everyone who might want to prepare this dish that Sally cooked it for our family a couple weeks ago and it was divine and it melted in your mouth. I am going to make an attempt to make it for Christmas dinner so I will let you know how I did.