Maple Mustard Glazed Pork Tenderloin

Maple Mustard Glazed Pork Tenderloin created by Boomette

Just made this up today for dinner. Simple to make and does not require a lot of time.

Ready In:
30mins
Serves:
Units:

ingredients

  • 1 pork, tender loin about 1 pound
  • 1 teaspoon salad oil
  • 2 teaspoons McCormick's Montreal Brand steak seasoning
  • Glaze

  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard

directions

  • Pre heat ove to 425 F.
  • Rub tender loin with oil and seasonings.
  • Sear in oven turning often for 5 minutes.
  • Turn down heat and continue to bake for 15 minutes.
  • Mix mustard and syrup together.
  • Glaze tenderloin with mustard/syrup mixture.
  • Bake 5 more minutes.
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RECIPE MADE WITH LOVE BY

@School Chef
Contributor
@School Chef
Contributor
"Just made this up today for dinner. Simple to make and does not require a lot of time."
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  1. Boomette
    Maple Mustard Glazed Pork Tenderloin Created by Boomette
    Reply
  2. Boomette
    The seasonings are perfect. But I found that 5 minutes to sear the pork tenderloin was not enough. It was still pink outside like it was fresh from the fridge. So I added another 5 minutes. I feel like it would be even better grilled on the bbq. We'll try next time. Thanks School Chef :) Made for I Recommend tag game
    Reply
  3. AZPARZYCH
    Maple Mustard Glazed Pork Tenderloin Created by AZPARZYCH
    Reply
  4. AZPARZYCH
    This was so good!! I didn't use quite 2 tsp of the the seasoning, I didn't want to make it too 'spicy' for my DS's. I did double the glaze and was able to spoon over the tenderloin when completed. Next time I may try grilling it. Made for Week 1 Football Pool Win.
    Reply
  5. duane.lowe
    This is Delicious! It does not mention what temperature to turn the oven down to after the first 5 minutes. 400*? I used a larger and not so tender pork rib loin and turned the oven down to 300 f or 1 hour. What a great fall roast served with steamed sweet potatoes and a nice salad. Next time I'll try it with scalloped potatoes. Thanks School Chef!
    Reply
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