Juicy and flavourful Maple Mustard-Glazed Pork Tenderloin is basted while on the grill creating an irresistible sweet and savoury crust. This quick, easy meal is served with grilled vegetables or a bright green salad for the perfect weeknight dinner!
Maple Mustard-Glazed Pork Tenderloin
Pork is one of our top three favourite meats to cook because it absorbs flavour well, is relatively easy to prepare, is rich in thiamine, contains niacin, riboflavin, vitamins, zinc and potassium. These days it’s more affordable than beef and essentially better for you. On occasion we buy our Canadian pork from a local butcher and other times we look for sales to buy extra to freeze.
Our maple mustard-glazed pork tenderloin recipe was created as another quick meal for a busy activity night!
Pork tenderloin is a lean, tender and boneless cut of pork that comes from the muscle that runs along the backbone of the pig. It’s a good choice for marinating or serving with a sauce, easy to cook, and a quick week night meal. Since it’s so lean it can dry out quickly so having a good meat thermometer is key to ensuring you end up with a juicy piece of meat.
Pork should be cooked to an internal temperature of 155-160F.
Who cut the Mustard
I always seem to have a large variety of mustard’s in my pantry or refrigerator which is surprisingly really as I am mostly the only one in the family who loves mustard. Must be my German roots showing!
Canadian farmers (the prairies) has a staggering 308,000 acres of mustard and is the world’s leading mustard seed exporter. Canada produces yellow, brown and oriental seeds and sends 80 percent of its seeds to France to make Dijon mustard. Read more about Canadian Mustard.
Inspired to cook more pork? Here’s a few more recipes to tantalize your taste buds:
- Grilled Honey Garlic Pork Tenderloin
- Spicy Pork Bowls
- Lemon Chili Pork Chops
- Moo Shu Pork in Wraps
- Pork Koftas with Tomato Dill Sauce
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 tbsp Dijon mustard
- 1 tbsp prepared yellow mustard substitute whole grain, spicy or Dijon
- 2 tbsp real maple syrup
- 1 pork tenderloin
- salt & pepper to taste
- Mix mustard(s) and maple syrup together in a bowl. Set aside with pastry type brush for glazing later.
- Season pork with salt & pepper. Grill over low heat on BBQ for about 30 minutes or until a thermometer registers 150F. At about 15 minutes start basting with your glaze. Continue to baste (and turn pork) every 5 minutes until pork is done. If you have leftover glaze discard. When done put your pork on a platter and tent it for at least 5-10 minutes before serving.