Pork Tenderloin in Dijon Maple Marinade

This recipe is very easy and very tasty and can feed 2-3 people per tenderloin.

pork tenderloin and brussel sprouts


1 pork tenderloin

1 tbsp dijon mustard

1 tbsp maple syrup

1 tsp minced or chopped garlic

1 tsp olive oil

Pinch of black pepper


Put tenderloin in a zip lock plastic bag with all the ingredients and let marinate for at least 2 hours.  Take out, and if you have a cast iron frying pan use it – otherwise any other type of heavy pan will do.  Heat a bit of oil in the pan and sear the meat on all sides.  Then put the pan in the oven at 350 degrees for approximately 20 minutes (again it depends on the oven – you may want to put it in for an extra 5 minutes).

Take out of oven and put tenderloin on a plate and cover it with tinfoil to let it rest. Meantime, put the pan you used on a burner and add about 1/2 cup of chicken stock, a tbsp of dijon and a touch of maple syrup to the pan.  Whisk together and let it boil down a bit scrapping the pan to get all the little pieces from the pan which will flavour the sauce.  Once it has reduced by about half (maybe 5 minutes) pour through a strainer into a bowl and that becomes your sauce.  Pour over sliced meat and enjoy.

Side Dish – Brussel sprouts and mushrooms sautéed 

Enough brussel sprouts for two people (use however many you want)

Crimini mushrooms – again as many as you want – quartered

Parmesan cheese to top


I cut the brussel sprouts in half and boil them till they are fork tender. Then drain and transfer to a sauté pan.  Put a couple of drops of olive oil in the pan and add the mushrooms. Sauté till lightly browned and put on plate with pork.  Sprinkle some parmesan over top (or you can use the sauce from the meat).

4 thoughts on “Pork Tenderloin in Dijon Maple Marinade

    • MMMmmmmm… Nothing like fresh tapped maple syrup – I find that the sweetness in maple syrup adds more flavour depth than just sugar or honey etc. I love the taste of maple.

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