New Year’s Maple-Mustard Pork
New Year’s Maple-Mustard Pork combines succulent pork tenderloin with a glossy, caramelized glaze of pure maple syrup and whole-grain mustard. The sweet-savory balance makes this an elegant yet approachable centerpiece for holiday meals or special gatherings.
Ingredients
- 2 pork tenderloins about 1 pound each, trimmed
- 3 tablespoons whole grain mustard
- 3 tablespoons pure maple syrup not pancake syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper optional, for heat
- 1 tablespoon neutral oil for searing
Instructions
- Prepare the marinade by whisking together the whole grain mustard, maple syrup, Dijon mustard, olive oil, minced garlic, chopped herbs, salt, pepper, and optional cayenne in a bowl until well combined.
- Pat the pork tenderloins dry thoroughly with paper towels. This crucial step ensures proper searing and caramelization.
- Coat the pork evenly with the maple-mustard mixture, using your hands to massage it into all surfaces. For deeper flavor, place in a sealed container or zip-top bag and refrigerate for 2-8 hours, though you can cook immediately if pressed for time.
- Preheat your oven to 375°F (190°C) and position a rack in the middle of the oven.
- Heat a large oven-safe skillet over medium-high heat until very hot. Add the neutral oil and swirl to coat the pan.
- Sear the tenderloins for 2-3 minutes on each side until deeply golden brown, being careful not to burn the sugars in the marinade. Work in batches if necessary to avoid crowding the pan.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C) for medium.
- Remove from oven and tent loosely with aluminum foil. Let the meat rest for 10 minutes to allow juices to redistribute throughout the pork.
- Slice into medallions against the grain, about ½-inch thick, and arrange on a serving platter.
- Drizzle any remaining pan juices over the sliced pork just before serving for an extra flavor boost.
Notes
- For a more elegant presentation, tie the pork tenderloins with kitchen twine at 1-inch intervals before marinating and cooking.
- The marinade can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
- If you don’t have an oven-safe skillet, sear the pork in a regular pan, then transfer to a preheated baking dish to finish in the oven.
- The pork will continue cooking slightly during the resting period, so remove it from the oven when the internal temperature is 2-3 degrees below your target.
- Leftover pork keeps beautifully for 3-4 days and makes excellent sandwiches or salad toppers.