Roasted Pork Tenderloin makes for an easy, but impressive dinner for entertaining or a busy weeknight. The maple Dijon sauce lends just the right amount of savory sweet flavors.
Roasted Pork Tenderloin with Maple Dijon Sauce
When I first learned to cook, roasting anything besides vegetables seemed overwhelming. The word "roast" conjured up images of elaborate holiday meals and sit-down Sunday dinners hosted by my grandparents.
That is, until I discovered a roasted pork tenderloin recipe that made me look like a kitchen goddess. To be honest, I don't even remember exactly what that recipe entailed, but I walked away knowing that I was capable of roasting meat without smoking my family out of the kitchen. It was baby steps in those days, folks!
Whether this is your first or 100th time making oven roasted pork tenderloin, this recipe checks all of the boxes. Easy, healthy, savory, sweet and downright delicious.
Serve it with the simplest sides of all - boiled potatoes, caramelized cabbage or steamed broccoli. Or choose one of my suggestions listed further down.
How to cook pork tenderloin:
- Start by preheating the oven. In this recipe, I cook the pork at 400 degrees F (about 200 Celsius).
- Since you'll be roasting the pork in the oven, it's best to use a pan that can be used both on the cooktop and in the oven. My personal favorite is the Everyday Pan (affiliate link), which I truly use almost every single day. If you don't have any ovenproof skillet, start by browning the pork in a skillet on the stovetop, then transfer it to a baking sheet that's been preheated in the oven for about 5 minutes.
- Heat the olive oil in the heated skillet (medium-high heat should do the trick), then add the pork tenderloin. Brown it on all sides.
- Why do you brown the pork first? Two reasons. First, those browned, crispy bits add flavors. Second, browning the meat helps to seal in the juices.
- Pop the pork into the oven and cook until the internal temperature (thickest part of the tenderloin) reads 145 degrees F.
- Since pork tenderloin is such a lean cut of meat, avoid overcooking it as it will become dry. A little pink in the center is recommended (see the updated USDA guidelines).
How long do you let a pork tenderloin rest?
- The quick answer is 10 minutes. Transfer the pork from the baking dish or roasting pan to a cutting board and don't touch it for 10 minutes.
- Why? If you've ever sliced a steak, roast or almost any other cut of meat right after cooking, you probably noticed that there were a lot of juices running out of the meat. Letting the meat rest before slicing allows those juice to absorb into the meat, rather than running all over your cutting board. The more juices that absorb into the meat, the juicier and more tender your meat will be.
- Even with some resting time, there will still be some juices that escape the meat when sliced. Don't let them go to waste! Spoon those juices over the pork slices before serving.
What do you serve with pork?
- SWEET POTATOES: As you can see in the photos, I served a bowl of Coconut Ginger Mashed Sweet Potatoes with this pork tenderloin. The natural sweetness paired perfectly with the flavors of the maple Dijon sauce. Or how about these Autumn Sweet Potato Noodles withe Prosciutto & Cranberries. Salty-sweet heaven!
- BRUSSELS SPROUTS: Maybe it's because I've eaten it with applesauce 1047 times, but pork always screams "Autumn!" to me. So, pairing it with the ultimate fall veggie, Brussels sprouts, seems like a no-brainer. Try out the recipe in my tutorial on How to Roast Brussels Sprouts or turn to my all-time favorite holiday side dish recipe.
- ROASTED VEGGIES: So many options here - a tray of roasted potatoes and onions, a medley of roasted veggies with rosemary or easy roasted mushrooms (I defy you to stop eating these - it's just not possible!)
- GRAINS: Again, the options are endless - a quick quinoa salad,toasted rice or a one-pot farro & butternut squash recipe are some of my favorites.
Other healthy pork recipes:
Easy Herb Lemon Pork Chops {Cookin' Canuck}
Herbed Pork Chops with Garlic Butter {Cookin' Canuck}
Quinoa Stuffed Pork Tenderloin {Kitchen Confidante}
Three-Spice Pork with Chickpeas & Carrots {Heartbeet Kitchen}
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Roasted Pork Tenderloin with Maple Dijon Sauce
Ingredients
The Sauce:
- ¼ cup pure maple syrup
- 4 teaspoons Dijon mustard
- 2 teaspoons dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
The Pork:
- 1 ¼ pounds pork tenderloin
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- 2 tablespoons minced flat-leaf parsley
Instructions
The Sauce:
- In a medium bowl, whisk together the maple syrup, Dijon mustard, thyme, salt and cayenne pepper. Spoon 1 tablespoon of the sauce into a separate small bowl.
The Pork:
- Preheat the oven to 400 degrees F.
- Trim any fat or silver skin from the pork tenderloin. Season with the salt and pepper.
- Heat the olive oil in a large nonstick, ovenproof skillet set over medium-high heat. Add the pork tenderloin and brown on all sides, about 5 minutes total.
- Brush the pork with the 1 tablespoon of sauce that was set aside.
- Transfer the skillet to the oven and cook until the pork reaches an internal temperature of 145 degrees F, about 10 to 12 minutes.
- Let the pork rest for 10 minutes, then thinly slice it. Garnish with parsley and serve with the remaining sauce.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Gluten
rain
I ended up having to cook it longer to get to 145F... I finished the cooking process with aluminum foil on my pan... Now it's resting and it smells amazing.
Claudia
This was the first time I’ve been able to cook a pork tenderloin perfectly! Wonderful recipe and my husband said it’s “restaurant quality”! Thanks for this winning recipe!